Has anyone tried either of these?..and what do they taste like on their own?..what can you do with both of them?..other then curry/Indian food with the lentils lol
A good man has enough sense to know when to agree with his woman & the good sense to know when to shut up xP Sister#5410
I've been on the lookout for quinoa recipes, since I bought some on sale at Green Polka Dot Box. I saw one posted in AARP magazine last month. I posted it and some others on my pinterest account. I'm not sure how to link Pinterest but if you email me privately I'll send my info.
I use red lentils to make plain old lentil soup. They cook faster than brown lentils and fall apart more readily, so you get a creamy soup without having to run it through the blender/food processor.
I cook with quinoa and lentils all the time in my house. They are great tasting and loaded with nutrition! Favorite in our house is lentil chili. Last night for dinner I sautéed up some summer squash and carrots from the garden and then cooked the veggies in the quinoa... flavored it with spices and a little lemon juice. My husband grilled a little steak that we sliced on the top... very yummy. Both are rather quick to make too. I've also used quinoa for breakfast instead of oatmeal flavored with cinnamon and dried fruit.
I just use either a can of diced green chilies or a diced up fresh hot pepper... depends on who I'm cooking for and how spicy they like it. Plus I dice up an onion and sweet pepper if I have it. I sauté all that with a little butter or oil until the onion is soft. Then I throw in a can of diced tomatoes with all the juice. Then cumin, chili powder, salt, pepper, red pepper flakes. Then I usually make about 1.5 cups of lentils and sometimes a quart or two of water depending on how thick I want it. You don't have to presoak the lentils which is awesome because you can make it from pantry to table in an hour or so. :) I usually have to bring it all to a boil and then simmer it for 45 min or so until the lentils get soft. For variety sometimes I'll add a can of drained red kidney beans, or a pound of browned ground beef. My husband likes it when I add a cup or so of corn towards the end. It gives it a really nice pop of color. I usually serve it with corn bread and sometimes shredded cheese on top. Its really easy to play with the ingredients and use what you have on hand. I've toyed with the idea of hiding extra garden zucchini in it all diced up. haha. It tastes like regular chili just with a creamier texture than with beans. Sorry I don't have a real recipe... I've made this so much I just eye ball everything. :) I hope you try it and like it!
red quinoa and red lentils
Posted - Aug 17 2013 : 09:27:02 AM
