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.
Ingredients
Scale
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)
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) to prepare for roasting the asparagus.
- 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.
- Trim asparagus: Remove the woody ends by gently snapping each asparagus stalk in half, then cut into 1-inch pieces.
- 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.
- 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.
- 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.
- Cook quinoa: Stir in 3/4 cup quinoa and cook for 1 minute to toast the grains slightly.
- Add lentils and water: Drain the soaked lentils and add them to the pot along with 3 cups water and salt to taste.
- 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.
- 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.
- 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
