Red lentils are magical on a Meatless Monday plate, and we feature them this week with quinoa and fresh baby spinach. This recipe takes a mere 20 minutes to prepare and your whole family will love it!
- 1/2 cup dry quinoa
- 1 small onion, finely chopped
- 3 tbsp extra virgin olive oil
- salt and pepper to taste
- 1 cup dried red lentils
- 1 tsp thyme
- 1 tsp turmeric
- baby spinach
- 2 carrots, shredded
- 2 cucumbers, sliced
Prep dry quinoa according to instructions. We like preparing quinoa as simply as possible, with about a tbsp of olive oil, a dash of salt, and nothing else. Most kids can’t distinguish between this preparation of quinoa from rice.
To prepare the red lentils, which will end up serving as the “dressing” of the salad, drizzle remaining olive oil in a skillet over high heat. Add onions and saute until they are translucent but watch the heat and reduce to medium or low as necessary. Deglaze with about 2 cups of water, reduce to low heat and add lentils, thyme, and turmeric. Cover and simmer for about 15 min.
While lentils cook, prep salad bowl with spinach, carrots, cucumber, and any other veggie you have. Plate as you like and enjoy!