This skillet meal has everything you want: easy prep, quick cook time, minimal ingredients, and simple clean up. This ginger soy quinoa lentil skillet is the perfect plant-based meal.
Jump to RecipeI’m a huge fan of quick and easy meal ideas, and this ginger soy quinoa lentil skillet is one of them! Plus, my grandpa’s asparagus was in season at the time I was shooting pictures for this recipe–perfect timing! This recipe is easy to make, with minimal ingredients, and simple prep and clean up. It’s vegan, plant-based, high in fiber, and can easily be made gluten-free (just use gluten-free soy sauce or tamari).
To start things off, mince your garlic, grate your ginger, peel and chop your carrots, chop your asparagus, and chop your green onions. I like chopping my veggies a bit large so that I still get some texture to the dish. Quinoa and lentils don’t have much texture themselves, so I like some from the veg! You’ll want to make sure that you can still fit a bit of everything in one bite though, so chop accordingly.
Then, it’s time to get cooking! Heat one tablespoon of olive oil in a high-walled skillet over medium-high heat. Once warmed, add the garlic and ginger and saute for about 30 seconds, or until garlic is fragrant.
Then, add in your rinsed quinoa and lentils and vegetable broth to the skillet. Bring it up to a boil, then cover, reduce heat to low, and simmer until the quinoa and lentils are tender. This should take about 20-30 minutes. The edges of the lentils will start to split open slightly when they’re cooked through.
About halfway through your cook time, add in the carrots and asparagus.
Once your cook time is up, stir in the soy sauce and remove your skillet from heat. Garnish individual bowls of the ginger soy quinoa lentil skillet with green onions and sesame seeds.
If you try out this recipe, be sure to give it a rating and let me know how it went in the comments below! Tag me on social @HookomOnHealth and use the #HookomOnHealth so that I can see your creations. Enjoy!
Ginger Soy Quinoa Lentil Skillet
Ingredients
- 1 tbsp olive oil
- 4 cloves garlic minced
- 2 tbsp fresh ginger grated
- 1 cup dry red quinoa rinsed
- 1 cup dry green lentils rinsed
- 4 cups vegetable broth
- 1 lb asparagus chopped into ~1" pieces
- 4 large carrots peeled and chopped into bite-sized pieces
- 1/4 cup soy sauce
- 3 green onions chopped
- 2 tbsp sesame seeds
Instructions
- Heat olive oil in a skillet over medium-high heat. Add garlic and ginger and saute for 30 seconds.
- Add rinsed quinoa and lentils and vegetable broth and bring mixture to a boil. Cover, reduce heat to low, and simmer for 20-30 minutes or until lentils and quinoa are tender. Add carrots and asparagus for the final 10-15 minutes of cooking.
- Stir in soy sauce and remove from heat.
- Garnish with green onions and sesame seeds as desired.
Video
Notes
- Mix it up by substituting or adding your favorite veggies!
- Brown rice, farro, or another whole grain may be substituted for the quinoa, if desired.