Quinoa Pilaf with Lentil and Avocado

I am a big fan of quinoa and I always prepare it in various styles to have with grilled fish or chicken or just like that. This pilaf is so satisfying, colorful, delicious, and full of plant goodness that can be served as breakfast, lunch and dinner. This is my “go to” pilaf when I don't have enough veggies. It can be served cold as salad as well. 

Quinoa is gluten-free, high in protein, high in fiber and full of other nutrients for healthy diet. It's also low on the hypoglycemic index which means it won't spike blood sugar level. I cook quinoa and lentil separately, lightly saute red bell pepper, then mix lentil and quinoa with seasonings. I mix with avocado chunk if I serve immediately; or else I refrigerate to preserve its color and texture and later add as needed with warmed quinoa. This is very refreshing, filling and easy to put together!

Ingredients~

(US customary units)

1 cup quinoa

2 cups water

1/2 cup whole red lentil

2 tbsp oil

1/4 tsp salt

1/4 cup minced shallots

1 cup small diced red bell pepper 

1/3 cup green onions

1/4 tsp hot chili flakes

2 tsp fresh lemon juice or as per taste

A few sprigs of cilantro

Method~

Put the quinoa in a big bowl and fill with cold water. Rub well in between fingers and palm of your hand.Water will be cloudy now. Drain the water through a mesh strainer. Repeat this process couple of times until water gets clear. Bring water to the boil in a medium saucepan. Add drained quinoa and 1/4 tsp salt. Bring to a rolling boil. Reduce heat to low,cover and simmer 20 minutes or until tender and liquid has been completely evaporated. Keep it covered for 10 more minutes then gently fluff of with a fork.

Place lentils and 1 cup hot water, 1/8 tsp salt in a saucepan and bring to the boil. Reduce heat to medium-low, cover and simmer until lentils are tender, water is almost absorbed for about 20 minutes.

Heat oil in a pan over medium low heat. Add in minced shallots and red bell pepper. Sauteing for 4-5 minutes. Once bell pepper is just soft enough add salt and chili flakes. Then add in cooked quinoa and lentil, giving it a good stir. Turn off the heat. Toss avocado with lime juice; stir into quinoa lentil mixture. Taste and adjust seasonings. Garnish with green onions and cilantro. Serve with any grilled fish, chicken and meat. Enjoy!

Happy Cooking!