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Gluten-Free

Moroccan Lentils & Quinoa

These incredible Moroccan lentils and quinoa are made in just one pot, are high in protein and are a delicious plant-based meal!

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Servings
2

Ingredients

  • 1 cup low-sodium chicken broth

    ½ cup chopped sweet onion (such as Vidalia)

    ½ cup roasted red pepper, diced

    ¼ cup quinoa, rinsed

    ¼ cup red lentils, rinsed

    2 tsp lemon zest

    1 clove garlic, minced

    ½ tsp each smoked paprika and ground cumin

    ¼ tsp sea salt

    ½ cup chopped fresh cilantro

Preparation

To a medium saucepan on medium-high, add all ingredients except cilantro. Bring to a boil and then reduce heat to low, cover and simmer for about 15 minutes, until tender. Pour into bowls and top with chopped cilantro.