Look for red lentils and quinoa at a large supermarket or a store that carries a wide selection of legumes and grains. Pairing them with flaxseeds boosts the nutrition of this pilaf. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Rinse and drain lentils and quinoa separately. In a medium saucepan, heat oil over medium heat. Add shallots and garlic; cook and stir for 3 minutes. Add quinoa and flaxseeds; cook and stir about 5 minutes or until quinoa is lightly browned.

  • Add lentils and chicken broth. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Stir in sweet pepper and snipped or dried thyme. Cover and cook about 5 minutes more or until quinoa and lentils are tender. Let stand, covered, for 5 minutes. If desired, garnish with thyme sprigs.

Nutrition Facts

152 calories; 5.5 g total fat; 0.6 g saturated fat; 198 mg sodium. 213 mg potassium; 20.2 g carbohydrates; 4.3 g fiber; 2 g sugar; 6.8 g protein; 878 IU vitamin a iu; 47 mg vitamin c; 18 mcg folate; 36 mg calcium; 2 mg iron; 48 mg magnesium;