Herb quinoa bowl with brown lentils & carrots
Herb quinoa bowl with brown lentils & carrots: 621 kcal and 27 g protein per serving, ready in 25 minutes. Nutrition calculated from the ingredients.
Ingredients
- 10 g Olive oil
- 70 g Quinoa (raw)
- 60 g Brown lentils (raw) (weighed raw)
- 100 g Carrots (julienned)
- 40 g Romaine lettuce (shredded)
- 2 g Rosemary
- 2 g Thyme
- 10 g Mustard
Instructions
- Cook 70 g Quinoa per package instructions in double the amount of salted water, then drain.
- Season 60 g Brown lentils and sear in 10 g olive oil over high heat for 4–6 minutes.
- Add 100 g Carrots, reduce to medium heat and cook 5–7 minutes until al dente.
- Put Quinoa in a bowl and add Brown lentils and Carrots on top.
- Rub 2 g rosemary and 2 g thyme between your fingers and add; 10 g mustard bring body and acidity.
- Finish with 40 g fresh Romaine lettuce, season with salt, pepper and a squeeze of lemon.
Nutrition per serving
- 621 kcal
- 27 g protein
- 95 g carbs
- 16 g fat