Traditional Taste, Modern Twist: Easy Mujadara with Quinoa and Crispy Onions! 🌟🧅🍽️
Ingredients:
1 cup brown or green lentils (about 200g), rinsed
3 cups water (about 710ml)
1 cup uncooked quinoa (about 185g), rinsed
2 large onions (about 300g), thinly sliced
1/4 cup olive oil (about 60ml), divided
1 teaspoon ground cumin (about 2g)
1/2 teaspoon ground coriander (about 1g)
1 teaspoon salt (about 5g)
1/2 teaspoon black pepper (about 1g)
Fresh chopped parsley or cilantro, for garnish (optional)
Directions:
1. Cook lentils: In a medium saucepan, combine the rinsed lentils and 3 cups (710ml) water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until lentils are tender but still hold their shape. Drain any excess water.
2. Cook quinoa: While lentils are cooking, rinse the quinoa thoroughly. In a separate small saucepan, combine rinsed quinoa and 2 cups (475ml) fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and quinoa is fluffy.
3. Caramelize onions: In a large skillet or pot, heat 3 tablespoons (45ml) of olive oil over medium heat. Add the thinly sliced onions and cook slowly, stirring occasionally, for 15-20 minutes until they are deeply golden brown and caramelized. Remove half of the caramelized onions and set aside for garnish.
4. Combine and season: To the skillet with the remaining onions, add the cooked lentils and cooked quinoa. Add the ground cumin, ground coriander, salt, and black pepper. Stir gently to combine all ingredients well.
5. Simmer and serve: Cover and simmer on low heat for 5-10 minutes to allow the flavors to meld. Stir once or twice. Serve hot, garnished generously with the reserved crispy caramelized onions and fresh chopped parsley or cilantro, if desired.
Recipe Information: Preparation Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes | Calories per Serving: 420 | Number of Servings: 4
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