Lentil and Quinoa with Ras el Hanout Fried Cauliflower

and Pecan Nuts
Indulging Northern African flavours and crunch!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
25 min
Lentil and Quinoa with Ras el Hanout Fried Cauliflower and Pecan Nuts
Indulging Northern African flavours and crunch!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
Ingredients

Allergens

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) /
Fats (g)
of which saturated (g)
Carbohydrates (g)
of which sugars (g)
Fibers (g)
Proteins (g)
Salt (g)
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Boil quinoa

1 Boil quinoa

Place quinoa to a bowl and cover with warm water. Pour into a colander (with very small holes) and drain. Measure the water to a medium saucepan and bring to a boil. Add drained quinoa, olive oil and salt. Simmer lightly, covered, for 15 minutes, until the liquid is absorbed.
Cook lentils

2 Cook lentils

Meanwhile, rinse and cook the green lentils for 15–20 minutes until soft. Drain and season with salt and pepper.
Prep and fry veggies

3 Prep and fry veggies

Slice zucchinis. Cut bell pepper to small cubes. Peel shallots and cut to thin strips. Peel and crush garlic cloves. Heat oil in a frying pan over high heat. Fry bell pepper and shallots for 3 minutes.
Add and fry

4 Add and fry

Add zucchini and saute for 2 minutes. Add garlic, cumin, salt, pepper and drained lentils. Continue cooking for 2 more minutes.
Combine

5 Combine

Combine with quinoa and keep warm under cover.
Fry cauliflower

6 Fry cauliflower

Cut cauliflower to florets. Heat oil in a large frying pan over medium high heat. Season the oil with ras el hanout. Fry cauliflower for 8–10 minutes. Season with maple syrup, salt and black pepper. Chop pecan nuts and sprinkle on the cauliflower. Divide the vegetable quinoa to plates. Top with cauliflower and pecan mixture.
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