Spring Quinoa Mujadara with Roasted Asparagus and Crispy Shallots Recipe

Introduction

Spring Quinoa Mujadara with Asparagus is a fresh, vibrant twist on a traditional Middle Eastern dish. Combining tender lentils, nutty quinoa, and roasted asparagus, it offers a delightful balance of textures and flavors perfect for a healthy meal.

Ingredients

• 1 cup Brown Lentils
• 1 bunch Asparagus
• Sea Salt, to taste
• Olive Oil, as needed
• 4 Shallots
• 2 cloves Garlic
• 1 1/2 teaspoon Ground Cumin
• 1/4 teaspoon Cayenne Pepper
• 1 Cinnamon Stick
• 3/4 cup Quinoa
• 1 Lemon
• 1/4 cup Fresh Herbs

Instructions

1. Step 1: Preheat the oven to 400 degrees F (200 degrees C).
2. Step 2: Place the brown lentils in a bowl and cover with room temperature water by about 1 inch.
3. Step 3: Remove the woody parts of the asparagus by snapping each stalk near the base, then cut into 1-inch pieces.
4. Step 4: Toss the asparagus pieces with olive oil and sea salt on a parchment-lined baking sheet.
5. Step 5: Roast the asparagus in the oven until browned and caramelized, about 20 minutes.
6. Step 6: Meanwhile, heat olive oil in a medium Dutch oven or lidded saucepan over medium-high heat. Sauté the shallots until crispy and browned, about 7 minutes. Remove half and set aside in a bowl.
7. Step 7: Add the garlic, ground cumin, cayenne pepper, and cinnamon stick to the pot with remaining shallots. Cook for 1 minute until fragrant.
8. Step 8: Stir in the quinoa and cook for 1 more minute.
9. Step 9: Drain the lentils and add to the pot along with 3 cups water and sea salt to taste.
10. Step 10: Bring to a boil, then reduce heat to low. Cover and simmer until the lentils and quinoa are tender, about 15 minutes. Remove from heat and discard the cinnamon stick.
11. Step 11: Stir in the lemon juice, half of the roasted asparagus, and the fresh herbs.
12. Step 12: Transfer the mixture to a serving platter and top with the remaining asparagus and the reserved crispy shallots. Serve and enjoy!

Tips & Variations

• Use a mix of fresh herbs like parsley, cilantro, and mint for a brighter flavor.
• To add extra richness, drizzle a little tahini or a dollop of yogurt on top when serving.
• If you prefer, substitute quinoa with bulgur or rice for a different texture.
• For a spicier kick, increase the cayenne pepper slightly according to your taste.

Storage

Store leftover mujadara in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or olive oil to keep it moist. Roasted asparagus is best enjoyed fresh but can be kept separately and added when serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use red or green lentils instead of brown lentils?

Yes, you can substitute with red or green lentils, but cooking times may vary since red lentils cook faster and tend to become softer.

Is this dish suitable for a vegan diet?

Absolutely. This recipe is naturally vegan and dairy-free, making it a great plant-based option for any meal.

Spring Quinoa Mujadara with Roasted Asparagus and Crispy Shallots Recipe

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★★★★★

4.7 from 103 reviews

• Author: Ben
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A flavorful and nutritious Spring Quinoa Mujadara with Asparagus recipe combining tender brown lentils, fluffy quinoa, and roasted asparagus topped with crispy shallots and fresh herbs. This Middle Eastern-inspired dish offers a wonderful balance of spices and textures, making it perfect for a wholesome vegetarian meal.

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Ingredients

Scale 1x2x3x

Lentils and Grains

• 1 cup Brown Lentils
• 3/4 cup Quinoa

Vegetables

• 1 bunch Asparagus
• 4 Shallots
• 2 cloves Garlic

Spices and Herbs

• 1 1/2 teaspoon Ground Cumin
• 1/4 teaspoon Cayenne Pepper
• 1 Cinnamon Stick
• 1/4 cup Fresh Herbs (parsley, cilantro, or mint)

Other Ingredients

• Olive Oil (as needed)
• Sea Salt (to taste)
• 1 Lemon (juice)

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Instructions

1. Preheat oven: Preheat your oven to 400°F (200°C) to prepare for roasting the asparagus.
2. Soak lentils: Place 1 cup of brown lentils in a bowl and cover with room temperature water by 1 inch to soak while you prepare other ingredients.
3. Trim asparagus: Remove the woody ends by gently snapping each asparagus stalk in half, then cut into 1-inch pieces.
4. Roast asparagus: Toss the asparagus pieces with olive oil and sea salt on a parchment-lined baking sheet. Roast for about 20 minutes until browned and caramelized, then set aside.
5. Sauté shallots: Heat olive oil in a medium Dutch oven or saucepan over medium-high heat. Add 4 shallots and cook until crispy and browned, about 7 minutes. Remove half the shallots to a bowl for garnish.
6. Add spices and garlic: To the pot with the remaining shallots, add 2 cloves minced garlic, 1 1/2 teaspoons ground cumin, 1/4 teaspoon cayenne pepper, and 1 cinnamon stick. Cook for about 1 minute until fragrant.
7. Cook quinoa: Stir in 3/4 cup quinoa and cook for 1 minute to toast the grains slightly.
8. Add lentils and water: Drain the soaked lentils and add them to the pot along with 3 cups water and salt to taste.
9. Simmer: Bring to a boil, then reduce heat to low, cover, and let cook for about 15 minutes until the lentils and quinoa are tender. Remove from heat and discard the cinnamon stick.
10. Finish dish: Stir in juice of 1 lemon, half of the roasted asparagus, and 1/4 cup fresh herbs into the quinoa and lentil mixture.
11. Serve: Transfer to a serving platter and top with the remaining roasted asparagus, crispy shallots, and more fresh herbs. Enjoy warm or at room temperature.

Notes

• You can substitute red onion for shallots if needed, but shallots give a milder, sweeter flavor.
• Adjust cayenne pepper amount to control the spiciness to your preference.
• Fresh herbs like parsley, cilantro, or mint can be used based on availability and taste.
• Soaking lentils reduces cooking time and improves digestibility.
• This dish can be served as a main course or a hearty side.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Middle Eastern

Keywords: mujadara, quinoa, lentils, asparagus, roasted vegetables, vegetarian, Middle Eastern cuisine, healthy grain bowl