Looking for a wholesome, plant-powered meal that’s both filling and packed with flavor? This Quinoa & Lentils with Garlicky Pumpkin Seeds is the perfect choice! The combination of protein-rich quinoa and lentils, topped with crunchy, garlicky pumpkin seeds, brings a satisfying texture and depth of flavor. A dollop of creamy ricotta and tangy pickled red onions ties everything together, making this dish a hearty, nourishing bowl that’s perfect for any time of day. Simple, nutritious, and absolutely delicious!
Recipe
For the quinoa:
6.2 oz. (175g) uncooked quinoa
For the garlicky pumpkin seeds:
4 garlic cloves, thinly sliced
2 tsp. coriander seeds, lightly crushed
2.5 oz. (70g) pumpkin seeds
½-1 tsp. red pepper flakes, to taste
To assemble:
6.2 oz. (175g) pre-cooked lentils
2 portions of Creamy cashew Ricotta (see recipe here)
4 portions of Homemade Pickled Red Onions (see recipe here)
How to Prepare
Bring 10 fl oz. (300ml) water to a boil in a medium pot. Add a pinch of salt and the quinoa. Reduce heat to low, cover, and cook for 12 minutes or until the water is absorbed. Fluff with a fork and set aside.
Heat 2 tbsp. olive oil in a pot over medium heat, add the garlic and cook for 1 minute. Stir in coriander and pumpkin seeds and cook for another 2-3 minutes. Add red pepper flakes and season with salt in the last 30 seconds. Remove from heat.
To assemble, layer the quinoa, lentils and ricotta in a bowl. Top with the garlicky pumpkin seeds and pickled onions . Serve warm or at room temperature.
