I never realized just how great quinoa is until I was introduced to Patricia Green and Carolyn Hemming’s incredibly healthy cookbook: Quinoa 365: The Everyday Superfood . Since quinoa can be found as seeds or grains, or as quinoa flour for baking, it is extremely versatile. Not only can you serve it for breakfast, lunch, and dinner; you can also serve it in your desserts.
I’m going to write a short blurb about its nutritional value just because I am so impressed with how much is packed into these little grains. Quinoa is high in protein and fiber, which is something we all know we need more of. They are high in amino acids and also in vitamins and minerals (such as riboflavin, calcium, vitamin E, iron, potassium, phosphorus, magnesium, folic acid, and beta carotene). If you search for “Quinoa” on the USDA website, you will find an extensive list of what it offers.
The Quinoa and Lentil Stew that I chose to make was both simple and flavourful. It’s perfect for those quick weeknight meals. And for the meat lovers out there, you really don’t miss the meat in this dish… Trust me. It’s just too tasty to think about anything else.
Summary
Preparation Time: 15 min
Cook Time: 20 min
Servings: 4 to 6
Meal type: Main
Cost: $7.58 or $1.90 per serving (based on a yield of 4 servings)
Recipe Rating: 
- 1/2 cup Quinoa ~ $2.45
- 1/2 cup Red Lentils ~ $0.75
- 4 cups Vegetable or Chicken Stock ~ $1.00
- 1 cup Water
- 1 1/2 cups Sliced Carrots ~ $1.00
- 1 cup Diced Red Onion (approximately 1) ~ 0.85
- 2 tsp Minced Fresh Garlic ~ $0.18
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- 1/4 tsp Salt
- 1 cup Diced Red Bell Pepper (approximately 1) ~ $1.35
- 2 tbsp Finely Chopped Fresh Cilantro
When quinoa is cooked, it will triple in volume. Keep this in mind when you choose which pot to use.
2. Reduce to a simmer, cover and cook for 10 minutes.
3. Add the carrots, onion, garlic, cumin, coriander and salt and cook for 5 minutes.
Since I love thyme so much, and happened to have some in my fridge, I added about 4-5 sprigs of fresh thyme along with the other seasoning. I also skipped out on the salt since I used store-bought chicken stock, which already has a considerable amount of sodium.
4. Add the red pepper and cook for 5 more minutes.
5. Add the cilantro and adjust the seasoning if necessary. Serve immediately.
Since I added thyme to the stew, I decided to skip out on the cilantro. I found the flavour to be perfect for me, so I did not need to adjust.
Results
It was surprisingly tasty. I did not expect to enjoy it so much since it’s also very healthy. Patricia Green and Carolyn Hemming really make the healthy experience a yummy one too.
I made this again recently because I wasn’t feeling well, and it was so comforting. This time, it was a double batch! Although the recipe says that this dish needs to be served immediately, it also tastes great when you reheat it the next day.
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Tags: Carolyn Hemming, carrots, coriander, cumin, garlic, healthy, lentils, Patricia Green, quinoa, red bell pepper, red onion, stew, stock
