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.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

15 mins
50 mins


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; protein 6.8g 14% DV; carbohydrates 20.2g 7% DV; exchange other carbs 1.5; dietary fiber 4.3g 17% DV; sugars 2.3g; fat 5.5g 8% DV; saturated fat 0.6g 3% DV; cholesterolmg; vitamin a iu 878.4IU 18% DV; vitamin c 46.7mg 78% DV; folate 17.7mcg 4% DV; calcium 35.8mg 4% DV; iron 2.2mg 12% DV; magnesium 48mg 17% DV; potassium 213.4mg 6% DV; sodium 198.3mg 8% DV.