Quinoa and Lentil Pilaf Recipe (2024)

1/2 cup dried lentils = 1 cup cooked1/2 to 2/3 dried quinoa = 2 cups cooked To cook Quinoa:1/2 cup dried quinoa Bring 1 cup water to a boil add quinoa reduce heat cover and simmer for 15min.2/3 cup quinoa = 1 1/3 cup waterTo Cook Lentilscombine lentils half an onion , 1 bay leaf & 1 sliced garlic clove in 1 1/2 cups water. Reduce heat to a simmer, cover and let cook 20min.

Yummy. Quick and easy last minute bring to pot luck holiday dinner. Used whatever I had in the pantry and fridge. Adapted to salad. Cooked 1 cup quinoa, added 1 can white beans, cukes, tomato, few small colorful peppers (for crunch), dill, parsley, grated lemon zest, lemon juice, orange EVOO, 18 year balsamic vinegar & S & P. Delish! Definitely make again.

Added shaved lemon rind to this and definitely adds a nice touch.

From a bit of online research and personal experience, I would say that the ration of raw to cooked quinoa is closer to 1:3.

I used this recipe as more of a spring board than following it exactly. I had some leftover white beans from the white bean paté recipe (yum!) so I used those instead of the lentils, then added cucumber, celery and grape tomatoes - some lemon zest as previously suggested and it became more of a salad than pilaf - but really good. Had it with home made naan. Very satisfying meal.

Fail-proof recipe. Can be cooked a few days in advance.It seems to be able to soak up tremendous amounts of olive oil.

It would be nice if the recipe listed the quantities of uncooked quinoa and lentils. I assume both double in volume.

Pretty good... I used red,white and black quinoa and petit puts lentils. Not wild about the mint in this.

Delicious, simple, versatile, and healthy. I added two carrots in with the onions, loosely chopped a whole bunch of Swiss chard leaves and added it once the carrots and onion softened. For the herbs I did basil, parsley, and chives- delicious and next time will double the amount of fresh herbs and will use any combo of herbs on hand. Topped with lemon zest as other notes suggested, Israeli feta, black pepper. SO GREAT and next time will double the amount so I have lunch for two days.

Added some quartered cherry tomatoes, and replaced the parsley with arugula chopped as if it were a herb. Added a little more oil, delicious.

I honestly expected this to be quite bland, but it was lovely and comforting. Very nice balance of ingredients and texture. Definitely a keeper for a healthy meal

This was fine but kind of boring. I see most commenters have added things in . . . I'll have to do that next time.

Served it cold as a salad bed for oven-baked fish and got rave reviews. ‚The first time I like quinoa‘

Added some quartered cherry tomatoes, and replaced the parsley with arugula chopped as if it were a herb. Added a little more oil, delicious.

Need to be careful cooking quinoa if not accustomed to turning out as it is intended to be - light and fluffy. (It can be too wet, then will never fluff.. does not bode well if the high point of the dish).

I recommend cooking the lentils with some really flavorful and heavily spiced broths. This gives them a meatier, more rich taste and makes this otherwise very light meal very satisfiying.

1/2 cup dried lentils = 1 cup cooked1/2 to 2/3 dried quinoa = 2 cups cooked To cook Quinoa:1/2 cup dried quinoa Bring 1 cup water to a boil add quinoa reduce heat cover and simmer for 15min.2/3 cup quinoa = 1 1/3 cup waterTo Cook Lentilscombine lentils half an onion , 1 bay leaf & 1 sliced garlic clove in 1 1/2 cups water. Reduce heat to a simmer, cover and let cook 20min.

I made this with fresh coriander in place of the parsley - sublime!

Delicious, simple, versatile, and healthy. I added two carrots in with the onions, loosely chopped a whole bunch of Swiss chard leaves and added it once the carrots and onion softened. For the herbs I did basil, parsley, and chives- delicious and next time will double the amount of fresh herbs and will use any combo of herbs on hand. Topped with lemon zest as other notes suggested, Israeli feta, black pepper. SO GREAT and next time will double the amount so I have lunch for two days.

I agree with PMK who said that the salad is bland, despite a hefty portion of three herbs. Also, I used the flat brown lentils (it's COVID time & that's all there was). My husband had taken over the stirring and before I knew it, the whole thing was mush. (Added goat cheese. Tomorrow I will bake the leftovers in some green peppers, probably with some cheese and something tangy added in (I used sherry vinegar instead of lemon juice anyway), and maybe a few walnuts for texture. Healthy but meh.

Added some lemon peel and about a cup of chickpeas to the recipe; it was superb!

Used maybe half the intended quinoa (all we had) - and it seemed plenty.

I more than doubled the fresh herbs and added thinly sliced green onions, diced dried (but plump) Turkish apricots, along with barberries (after a five minute soak of the latter). These additions gave the salad--which otherwise is bland--some additional brightness and color, as well as sweet and sour notes. Goes well with feta, either on the side or crumbled in. Holds in the fridge for days. Nice to add to a green salad for some protein and textural contrast.

Healthy and tasty recipe. I boiled quinoa in a homemade vegetable broth that I made the night before and added cooked carrots and two cups of cooked lentils instead of one. The mint gives this dish a nice refreshing kick.

Goes very well with MRS recipe for roasted carrots