Looking for a vegetarian side dish? This Lentil Quinoa Pilaf could even be used as your main meal. The recipe makes 2 servings but could easily be increased to feed more. This simple meal comes together in under a half an hour.

We’ve been trying to eat less meat this summer and this lentil and quinoa pilaf made a perfect meal. Lentils not only provide protein but are a good source of fiber. Quinoa is an excellent plant based protein source as well, providing 4.4g of protein. You won’t need to worry about feeling hungry after this filling meal.

Lentil and Quinoa Pilaf


3 tsp. Olive oil
1 medium carrot, diced
1 stalk of celery, diced
½ medium onion, diced
½ medium red pepper, diced
½ tsp. Paprika
¼ tsp. Cumin
½ tsp. Turmeric
½ cup cooked quinoa
½ cup cook lentils
3 tsp. Lemon peel
3 tsp. Lemon juice
4 Tbsp. finely chopped fresh parsley


Heat the olive oil in a medium pan over medium high heat. Add the carrot, celery, onion, red pepper, paprika, cumin and turmeric. Cook, stirring frequently, for 5 minutes or until the vegetables are tender.

Add the quinoa, lentils, lemon peel, lemon juice and parsley to the cooked vegetables, heat over medium heat for 2-3 minutes or until the mixture is heated through. Serve.

We did not have any leftovers after making this dish, but I imagine if you did have any leftovers they would be delicious the next day as well.

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