Quinoa and Lentils with Butternut Squash and Rapini

Name: Quinoa and Lentils with Butternut Squash and Rapini
Ingredients: ¼ cup toasted walnut pieces; 8 ounces rapini, thick stems removed, coarsely chopped; Salt and freshly ground black pepper; Salt and freshly ground black pepper; ½ teaspoon red pepper flakes (optional); 1 tablespoon olive oil or ¼ cup water; 1 tablespoon olive oil or ¼ cup water; ¾ cup dried brown or green lentils; ¾ cup dried brown or green lentils; 3 garlic cloves, minced; 1 medium-size red onion, minced; ½ teaspoon dried thyme; ¾ cup uncooked quinoa, rinsed and drained; 1 small butternut squash, peeled, seeded, and diced (about 3 cups); 4 cups vegetable broth

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

Hearty, healthful, and delicious, this simmer of lentils, quinoa, and squash also includes rapini (aka broccoli rabe) and walnuts for a wide variety of textures and flavors. If rapini is unavailable, substitute 8 ounces of your favorite green vegetable.

Ingredients

1 tablespoon olive oil or ¼ cup water
1 medium-size red onion

Stew
Gluten-free
Vegan

Method

Heat the oil or water in a large pot over medium heat. Add the onion and garlic and cook for 5 minutes to soften. Stir in the lentils and broth and bring to a boil. Reduce the heat to a simmer and cook for 15 minutes.
Add the squash, quinoa, thyme, red pepper flakes (if using), and salt and pepper to taste. Cover and cook for 15 minutes longer.
Stir i