Ginger Soy Quinoa Lentil Skillet
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.
Servings 6 people
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.