Ingredients
Equipment
Method
Instructions
- Rinse the lentils under cold water and place them in a large pot. Add 3 cups of water and bring to a boil. Once boiling, reduce heat to low, add bay leaves, and simmer uncovered for about 20-25 minutes until tender but not mushy. Drain and set aside.
- In a separate pot, rinse the quinoa under cold water. Add 4 cups of water, lemon peel, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until water is absorbed. Remove from heat and let sit, covered, for an additional 5 minutes. Fluff with a fork and remove lemon peel.
- Heat 1/4 cup of olive oil in a skillet over medium heat. Add sliced onions, sprinkle with salt, and cook for about 15-20 minutes or until golden brown and caramelized.
- In a large bowl, combine the cooked lentils, quinoa, cumin, and half of the caramelized onions. Toss gently to mix, then adjust seasoning with salt and pepper to taste.
- Transfer to a serving platter or individual bowls. Top with remaining caramelized onions and garnish with chopped parsley or mint if desired. Serve with a dollop of Greek yogurt for a creamy finish.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This dish freezes well; portion into freezer-safe containers for up to 3 months.
- Quinoa Mujadara can be made ahead of time; it tastes better the next day.