Red Lentil, Quinoa & Flaxseed Pilaf

Pairing fiber-rich red lentils and quinoa with flaxseeds produces a highly nutritious pilaf.

Prep/Cook Time: 50 Minutes, Servings: 5

Ingredients

• ⅓ cup dry red lentils
• ⅓ cup quinoa
• 1 tablespoon olive oil
• ⅓ cup finely chopped shallots or onion
• 2 cloves garlic, minced
• 2 tablespoons flaxseeds
• 1 14-oz. can reduced-sodium chicken broth
• 1 large red or green sweet pepper, chopped
• 1 teaspoon snipped fresh thyme or ¼ teaspoon dried thyme, crushed
• Fresh thyme sprigs (optional)

Directions

1. Rinse and drain lentils and quinoa separately. In a medium saucepan, heat oil over medium heat. Add shallots (or onion) and garlic; cook and stir for 3 minutes. Add quinoa and flaxseeds; cook and stir about 5 minutes or until quinoa is lightly browned.
2. Add lentils and broth. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Stir in sweet pepper and snipped (or dried) thyme. Cover and cook about 5 minutes more or until quinoa and lentils are tender. Let stand, covered, for 5 minutes. If desired, garnish with thyme sprigs.

Nutritional Information

Per Serving: 152 calories; 5 g fat (1 g sat, g mono); 0 mg cholesterol; 20 g carbohydrate; 7 g protein; 4 g fiber; 198 mg sodium; mg potassium

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