Recipe:: Moroccan Quinoa & Lentil Bites
Summary:: Grab one of these bite-sized morsels instead of a handfull of potato chips! Quinoa is a nutrient-dense, complete protein which makes these “bites” an excellent food choice. In this recipe, you simply cook up some lentils with North African spices and combine them with quinoa and some sautéed vegetables. Shape the mix into patties, sprinkle with Panko and pan-sear. Serve them on a whole wheat bun as a delicious alternative to a traditional “meat” burger or as a nutritous entrée with a side of whole wheat couscous!
Ingredients:
- 1 cup cooked Near East Quinoa & Brown Rice Blend (prepare according to directions)
- 1 cup cooked red lentils
- 1 cup sautéed vegetables
- 1 large onion, chopped
- 8 oz baby bella mushrooms
- 1 red pepper, chopped
- 1 bunch of lacinato (Dino) kale (stems removed)
- 2 cloves garlic
- 2 tsp Tan-Tan Moroccan seasoning
- ½ tsp Ras el Hanout seasoning
- 1 tsp extra virgin olive oil
- ½ cup spelt flour
- ½ tbsp Ras el Hanout seasoning
- 1 cup whole-wheat Panko (Japanese breadcrumbs)
- canola oil
Instructions:
- Preheat skillet over med-high heat. (I use cast iron skillets because they conduct heat so well).
- Combine the cooled quinoa, lentils and sautéed vegetable mixture in a glass bowl. Mix well.
- Add spelt flour, Ras el Hanout and sea salt (optional). Mix well.
- With damp hands, shape 1/4 cup at a time into egg-shaped patties. Dredge lightly with Panko.
- Pan-sear on med-high heat in a pan with a few tablespoons of canola oil.
Quick Wins Tips:
You can find Tan-Tan and Ras el Hanout seasonings at Savory Spice Shop.
Variations:
You can use 2 cups of quinoa instead of 1 cup quinoa/1 cup lentils, if you like. “Bites” can be baked in the oven at 375 degrees for ~20mins, or until desired doneness.
Preparation time: 45 minute(s)
Cooking time: 20 minute(s)
Diet type: Vegetarian
Diet tags: Low calorie, High protein
Number of servings (yield): 12
Culinary tradition: African
My rating:
Microformatting by hRecipe.
