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–+ servings
lentil quinoa bowl with pickled onions and garlic pepitas.
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Garlicky Quinoa and Lentils with Ricotta

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 3
Calories: 665kcal
Author: Nisha Vora

Ingredients

Quinoa

  • 1 cup (175g) uncooked quinoa

Ricotta (Note 1)

  • 1 14-ounce (400g) block of extra-firm tofu
  • 1/4 cup (20g) nutritional yeast
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 heaping teaspoon kosher salt
  • Freshly cracked black pepper
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 medium lemon, zested, and 1 tablespoon juice, plus more taste

Garlicky Pepitas

  • 2 tablespoons extra virgin olive oil
  • 4 fat garlic cloves, thinly sliced
  • 2 teaspoons coriander seeds, lightly crushed
  • ½ cup (70g) pepitas (shelled pumpkin seeds)
  • ½ to teaspoon red pepper flakes (to taste)
  • Flaky sea salt

Finishing

  • 1 ½ cup (175g) pre-cooked / steamed lentils
  • Pickled onions or sauerkraut for topping (optional; see Note 2)

Instructions

  • Make the quinoa. Bring 1 ¼ cups of water (300 mL) to a boil in a medium saute pan. Once boiling, add a pinch of salt and the quinoa. Reduce the heat to low and cook, covered, until the liquid has evaporated and quinoa is tender, about 12 minutes. Open the pot and fluff with a fork. Rinse out the pan if you’d like to save dishes and use again in step 3.
    Optional: For the best texture, if you have time, transfer quinoa to a sheet pan and spread out in an even layer.
  • Make the ricotta. Meanwhile, drain the tofu and dab away some excess water with a dish towel. Crumble the tofu into a food processor bowl. Add the nutritional yeast, garlic and onion powder, salt and pepper, olive oil, and lemon zest and 1 TBSP lemon juice. Blend until creamy and smooth. Taste for seasonings, adding more lemon or salt as needed.
  • Make the spiced garlicky pepitas. Return the saute pan to medium heat and add the olive oil. Once warm but not hot, add the garlic. Shake the pan often and use a spatula to separate the slices, and cook for about 1 minute. Add the coriander and pepitas, and cook for another 2 to 3 minutes. If the garlic starts to brown, take the pan off the heat for a bit or lower the heat. In the last 30 seconds, add the red pepper flakes and a big pinch fo flaky sea salt. Take off the heat to prevent garlic from browning.
  • To assemble, add quinoa and lentils to a bowl. Add several dollops of ricotta. Pour spiced garlicky pepitas on top along with seeds.

Notes

General notes:
To make this within 20 minutes, you'll need to multitask! While the quinoa cooks, make the ricotta and garlicky pepitas. 
Nutrition values are estimates only. Variations may occur due to brand and product availability and food preparation. 
Note 1: Tofu ricotta serves about 5, so you'll have leftovers. Use it in other grain bowls, salads, or as a toast spread. 
Note 2: If you have pickled onions or anything pickled/fermented in your fridge like saurekraut, it makes a great topping!