Lentil Quinoa Pilaf

This pilaf takes advantage of your summer garden’s bounty, but can be made in any season.  Just swap out whatever is in season.  Most of these ingredients are available year ’round.  Not sure how I feel about this, but c’est la vie.

Lentil Quinoa Pilaf


  • 3 zucchini, quartered and cut into 3/4-inch dice
  • 2 small red bell peppers, seeded and cut into 2-inch slices
  • 1 eggplant, cut into 1-inch dice
  • olive oil cooking spray
  • 3/4 teaspoon seas salt, divided
  • 1 1/4 teaspoon freshly ground black pepper, divided
  • 2 tablespoons balsamic vinegar
  • 1/2 cup green lentils or brown lentils, rinsed
  • 1/2 cup quinoa, rinsed
  • 1 tablespoon extra-virgin olive oil
  • 2 shallots, sliced thin
  • 2 teaspoons chopped fresh rosemary or thyme leaves (or a combination)
  • 1/4 cup chopped fresh basil or mint (or a combination), divided
  • 3/4 cup plain Green yogurt
  • 2 ounces soft goat cheese, crumbled
  • 1 teaspoon grated lemon peel
  • 2 tablespoons fresh lemon juice


Preheat oven to 450 degrees F.  Line 2 rimmed baking sheets with aluminum foil.

Spread zucchini, bell peppers, and eggplant on the sheets in a single layer.  Keep each variety of vegetable separate.  Spray veggies with cooking spray and season with salt and pepper.  Roast until browned and tender, turning once, about 15 to 20 minutes (a little longer for the bell peppers).

As vegetables finish roasting add them to a large bowl.  Stir in vinegar and set aside.

Meanwhile, in a saucepan, ad lentils and fill the saucepan about 3/4 full of water.  Cover the pan, bring to a boil, reduce heat to medium-high, uncover, and cook 5 minutes.  Add the quinoa and cook until lentils are tender, not mushy, about 15 to 18 minutes more.  Drain.

Heat a large skillet over medium heat, add oil, and cook shallots, stirring, until lightly browned and tender, about 10 minutes.  Reduce heat to low, add lentils, rosemary, 3 tablespoons basil, and a little salt and pepper.  Heat through, about 2 minutes.

In a small bowl, combine yogurt, goat cheese, lemon peel,  and lemon juice.

Divide lentil mixture among serving bowls.  Top with vegetables and yogurt.  Garnish with remaining basil.

Serves 4.

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