Lentils, quinoa, zucchini, and snap peas get a kick of flavor and spice from green curry in this easy low-fat stir fry that is both satisfying and nutritious.
Ingredients
Method
- Prepare quinoa and lentils according to package instructions and set aside.
- Heat a large pot over medium high heat. Add all liquids and seasonings and mix until well combined. Bring to a simmer.
- Add zucchini and snap peas and cook for about 3 minutes until vegetables are heated through. Gently stir in lentils and quinoa and cover with a lid, keeping it slightly ajar to allow steam to release. Reduce heat to medium low and allow to cook for another 10 minutes until liquid is mostly evaporated.
- Serve immediately or allow to cool and store in an air-tight container in the refrigerator for up to a week.
Notes
Produce provided by Hungry Harvest .
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3 Comments on “Green Curry Lentil & Quinoa Stir Fry”
I can’t wait to give this recipe a try. One question – should it have 1 cup of dry quinoa or 1 cup of prepared quinoa?
Great question! I’ll edit the recipe to clarify. Use dry quinoa and prepare according to package instructions. I hope you enjoy!
Thanks, Jessica! I wanted to let you know I made this recipe two times so far, and it turned out great! The second time I had to substitute sliced carrots for the snap peas due to availability. Delicious both ways!