The Levantess

Cooking, Shopping, Writing & Styling

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 1,301 other subscribers

  • Recipes
    • Main Dishes
    • Side Dishes
    • Salads
    • Dessert
    • Soups & Stews
    • Vegetarian
  • Vegetarian
  • Books
  • Shopping

Quinoajadara – Quinoa Mujadara (Lentils and Quinoa with Caramelized Onions and Sumac)

December 24, 2013 by thelevantess 6 Comments

Quinoajadara/Quinoa Mujadara - The Levantess

Mujadara is a very popular Levantine dish. It is a very hearty vegetarian dish, and very healthy too. It is great hot or at room temperature, making mujadara leftovers a good work lunch option. My husband and kids all love mujadara, so we have it often, and change it up sometimes. This recipe is a marriage of mujadara and quinoa.

The onions, olive oil, and sumac create a sort of sauce for the dish. You can omit the sumac, but I think it add something special to this dish.

A tip for those whose kids are not big fans of onions – you can either plate theirs first without onions or you can top with buttered carrots.

Quinoa Mujadara

1 1/2 cups brown or green lentils
1 cup quinoa
1 cup vermicelli noodles, toasted over medium heat in skillet

1 teaspoons cumin
1 teaspoon allspice
1/2 teaspoon curry powder
1/2 teaspoon turmeric

2 onions, cut in half, each half thinly sliced
1/2 cup extra virgin olive oil

Pick over lentils if needed and rinse. Place in pot with about 6 cups of water or stock. Bring to a boil over high heat, reduce heat to medium, and cover. Cook till lentils are just cooked, 20-40 minutes. This will vary depending on how fresh the lentils are, but start checking at 20 minutes.

Carefully drain any cooking liquid still left in the pot. Reserve. Keep lentils in the same pot. Add uncooked quinoa, toasted vermicelli, spices, and salt to taste. Return the cooking liquid, adding water or stock if needed, to complete 3 cups. Bring to a boil over low heat, then reduce heat and cover. Cook for 15 minutes, until quinoa is cooked.

Meanwhile, cook onions over low heat until caramelized, about 10 minutes. Add 1-2 teaspoons sumac. Allow to cook a minute or two so that the hot oil is infused with the sumac flavor.

To serve, spread mujadara in a platter, and top with the onions. Make sure to also drizzle the olive oil and sumac “sauce” over the platter. Sprinkle with additional sumac, if desired. You can also just place the mujadara in plates, and portion out the onions in each plate.

Mujadara is traditionally served with plain yogurt and/or a finely chopped salad. Sour cream also tastes good with it.

Quinoajadara/Quinoa Mujadara - The Levantess

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to share on Google+ (Opens in new window)
  • Click to share on Pocket (Opens in new window)
  • Click to email this to a friend (Opens in new window)

Related

Filed Under: Dairy-free, Gluten-Free, Main Dishes, Recipes, Vegetarian Tagged With: extra virgin olive oil, grain, Kid approved, legumes, lentils, Levantine, Mediterranean, Mujadara, pantry recipe, quinoa, reheats well, sumac, turmeric, vegan, vegetarian, vermicelli, weeknight

Comments

  1. parker313 says

    April 21, 2014 at 12:02 pm

    I made the mujadara recipe with quinoa tonight and it was a big hit. I talked a big game that even Mason would like it, but I wasn’t sure. When he asked what was for dinner, I told him “noodles” (he has a very limited list of things he likes) and that it was a dish from Lebanon, like Daddy had traveled to Lebanon and he was totally digging it.

    Reply
    • The Levantess says

      April 21, 2014 at 12:05 pm

      Thank you for letting me know that you tried it and liked it! I love knowing that what worked in my kitchen works for others as well :) I am so glad that your kids enjoyed it too, my kids love this as well.

      Reply

Trackbacks

  1. Soy Maple Salmon « The Levantess says:
    December 30, 2013 at 1:25 am

    […] served this with Quinoa Mujadara, turmeric rice, and layered pita salad (salad recipe to be posted […]

    Reply
  2. Salmon with Lemony Parsley Butter sauce « The Levantess says:
    December 30, 2013 at 4:36 pm

    […] served this with Quinoa Mujadara, turmeric rice, and layered pita salad (salad recipe to be posted […]

    Reply
  3. On Spinach pies (Fatayer/Aqrass bi Sabanekh) and Lent in the Levant « The Levantess says:
    March 19, 2014 at 4:52 pm

    […] prepare dishes like vegetarian (siami) grape leaves or cabbage rolls, many lentil-based dishes like mujadarah , and lots of healthy vegetable-based recipes, like stewed eggplant and tomatoes, vegan […]

    Reply
  4. Tilapia on a Bed of Spinach, Topped with Tomatoes, Capers, Onions, & Garlic « The Levantess says:
    March 25, 2015 at 3:08 pm

    […] Mujadara […]

    Reply

Leave a Reply to Salmon with Lemony Parsley Butter sauce « The Levantess Cancel reply

Your email address will not be published. Required fields are marked *

  • 
  • 
  • 
  • 

About Me

I cook, I eat, I read, I write, and I raise a little family with a great guy.

Recent Posts

South of the Border Burrito, by Dr. Kristi Funk with Chrissy Roth | The Levantess

South of the Border Burrito, by Dr. Kristi Funk with Chrissy Roth | The Levantess

I was very excited when I got the opportunity to … [Read More...]

Book Review: The Fact of a Body: A Murder and a Memoir

The Fact of a Body: A Murder and a Memoir by … [Read More...]

Stupid Cat. | The Levantess

Stupid Cat. | The Levantess

Stupid Cat (Or, How I Grew 20 Gray Hairs in One … [Read More...]

Recent Comments

  • thelevantess on Matcha Green Tea Sahlab (Drinkable Green Tea Pudding)
  • thelevantess on Kofta with Tomato Sauce (Mediterranean Meatballs with Tomato Sauce)
  • Nour on Kofta with Tomato Sauce (Mediterranean Meatballs with Tomato Sauce)
  • thelevantess on Cruzan Potato Stuffing
  • Olga mendez on Cruzan Potato Stuffing
Official Meatless 

Monday Blogger Follow on Bloglovin Instagram Ebates Coupons and Cash Back

Archives

The Levantess Cooks

The Levantess Cooks

Tags

allspice Baked Beef breakfast budget friendly Caribbean carrots chicken coriander cumin Curry dairy-free dinner eggs extra virgin olive oil Fall/Winter garlic gluten-free Ground Beef Kid approved legumes lemon juice Levantine Meatless Monday Mediterranean one pot onion onions Palestinian pantry recipe paprika parsley pasta Potatoes reheats well side dishes soup spinach stews Tahini turmeric vegan vegetarian weeknight yogurt

Affiliate disclosure

**Some pages on this site contain affiliate links to products. Clicking through this page helps support running The Levantess blog.

Copyright © 2019 · The Marianne Theme By Blogelina · Built on the Genesis Framework

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.