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
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
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.
2 Cook lentils
Meanwhile, rinse and cook the green lentils for 15–20 minutes until soft. Drain and season with salt and pepper.
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.
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.
5 Combine
Combine with quinoa and keep warm under cover.
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.