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Lentil Quinoa with Asparagus and Peas

This Lentil Quinoa with Asparagus and Peas is a tasty whole-foods dish using spring produce. It’s a one-pot meal so there’s not much cleanup – it’s a win-win! 

Course Main Course
Cuisine American
Keyword lentil quinoa, one pot lentil quinoa
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 5
Calories 466 kcal
Author Mary Ellen

Ingredients

Toppings

Instructions

  1. In a large saute pan (that has a lid) or pot, add olive oil, onion, and garlic and cook until onion translucent (about 3-5 min). If using veggie broth instead of oil, add enough broth to just cover the bottom of the pan and add more if/when needed.

  2. Add 2.5 cups of vegetable broth and lentils. Bring to a boil, cover and cook on medium-low heat for 15-20 minutes until lentils are tender. They don't have to be fully cooked because they will continue to cook with the other ingredient but you want them mostly done.
  3. Add quinoa and coconut milk, cover, and cook for another 15-17 minutes. Make sure to check every so often stir, and if needed, add a bit more broth so nothing is sticking to the bottom of the pan/pot.

  4. Add in nutritional yeast, lemon, Dijon, parsley, and tamari and stir.
  5. Add asparagus and peas (and more vegetable broth if needed - I've put in anywhere from 1/4-1/2 a cup - don't put too much at once, you don't want too liquid) and cook uncovered for about 5-10 minutes (stirring frequently) until asparagus is tender and as much of the liquid has been evaporated for your liking.

  6. Enjoy!
Nutrition Facts
Lentil Quinoa with Asparagus and Peas
Amount Per Serving
Calories 466 Calories from Fat 198
% Daily Value*
Fat 22g34%
Carbohydrates 50g17%
Fiber 9g38%
Protein 19g38%
* Percent Daily Values are based on a 2000 calorie diet.