Wow your friends and family with complex flavors and a multitude of textures that's easier to make than this dish is to pronounce. This MIddle Eastern dish is popular with street vendors, combining sweet spices with protein-rich lentils and crispy fried onion. We've swapped in Toasted Quinoa for basmati rice, for a bit more protein and a toasty, warm flavor.
Mejadra, mujaddara, mujadara, majadra, moujadara - a dish by any other name...
- 2 Tbs olive oil
- 2 Tbs ground cumin
- 2 tsp ground turmeric
- 1 tsp coriander
- 1 cup Toasted Quinoa
- 1 cup pre-cooked lentils
- 1 tsp ground cinnamon
- 2 1/2 cups water
- 1 cup shredded carrots
- 1/2 cup golden raisins
- Garish: chopped green onion, tahini, fried onions*
In a medium saucepan, over medium-high heat, combine olive oil, cumin, turmeric and coriander. Stir in Toasted Quinoa, cooked lentils and cinnamon. Add water, and bring to a boil. Once boiling, turn the heat down, cover with a lid and simmer for 15 minutes. Add shredded carrots and golden raisins, and let rest for 10 minutes with the lid on. Fluff with a fork. Garnish with green onions, tahini and fried onions.
* For a gluten-free recipe, simply use gluten-free fried onions or omit