Quinoa & Lentils with Garlicky Pumpkin Seeds

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Quinoa & Lentils with Garlicky Pumpkin Seeds

This nourishing dish combines quinoa and lentils with a deliciously garlicky, spiced pumpkin seed topping. Perfect for a protein-packed lunch or dinner!
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Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Meal Type: Dinner, Lunch
Special: 10 Ingredients or Less, 30 Minutes or Less, Gluten-Free, Nut-Free, Oil-Free, Seasonal (Cold Weather), Seasonal (Hot Weather), Soy-Free
Tool: Stove
Ingredient: Lentils, quinoa
Servings: 4
Ingredients
For the Quinoa:
For the Garlicky Pumpkin Seeds:
  • 4 clove(s) garlic thinly sliced
  • 2 teaspoon(s) whole coriander seeds lightly crushed (or 1 teaspoon ground)
  • 1/2 cup(s) pumpkin seeds
  • 1/2 - 1 teaspoon(s) red pepper flakes to taste
To Assemble:
  • 2 1/2 cup(s) cooked lentils
  • 1 cup(s) vegan ricotta (see notes for options)
  • Pickled red onions
US Customary - Metric
Instructions
  • Cook the Quinoa: In a medium pot, bring 1 1/4 cups (300 ml) of water to a boil. Add a pinch of salt and the uncooked quinoa. Reduce the heat to low, cover, and cook for 12 minutes or until the water is absorbed. Fluff with a fork and set aside.
  • Prepare the Garlicky Pumpkin Seeds: Heat 2 tablespoons (30 ml) of olive oil in a skillet over medium heat. Add the sliced garlic and sauté for about 1 minute, until fragrant. Stir in the coriander seeds and pumpkin seeds, and cook for another 2-3 minutes, until the seeds are lightly toasted. Add red pepper flakes and season with salt in the last 30 seconds. Remove from heat.
  • Assemble the Dish: In serving bowls, layer the cooked quinoa, pre-cooked lentils, and creamy tofu ricotta. Top with the garlicky pumpkin seeds and garnish with pickled red onions. Serve warm or at room temperature.
    Store leftovers in an airtight container for up to 3 days.
Notes
Vegan Ricotta: You can make homemade vegan ricotta by trying my tofu ricotta or cashew ricotta recipe. Or, if available, you can use store-bought vegan ricotta. If you’re looking for alternatives, you could also try substituting with: Hummus for a creamy, smooth texture (though the flavor will be different), Mashed tofu mixed with nutritional yeast, lemon juice, and a pinch of salt, or Vegan cream cheese for a tangier, creamier version
Lentils: You can use canned lentils (drained and rinsed) to save time. If using dried lentils, cook them according to package directions.
Pumpkin Seeds: If you’re not a fan of pumpkin seeds, try using sunflower seeds, or even slivered almonds for a different crunch.
Oil-Free Option: If you prefer to make this dish oil-free, sauté the garlic and seeds in vegetable broth or water instead of olive oil.
Nutrition
Serving: 1 serving (recipe makes 4 servings) | Calories: 425kcal | Carbohydrates: 58g | Protein: 20g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 287mg | Potassium: 732mg | Fiber: 14g | Sugar: 2g | Vitamin A: 53IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 7mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan