Recipe: Quinoa Mejadra

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