Pea and Lentil Quinoa

Bulked out by the combination of lentil and quinoa
They absorb all the flavours
To make a satisfying fare
(Made and tested 16 times)
3 Servings


  • Oil (1 Tbsp)
  • Onion (1 med)
  • Garlic (2 largecloves)
  • Stock (2 cups)
  • Green Lentils (1 cup)
  • Quinoa (3/4 cup)
  • Coconut Milk (1/2 can)
  • Asparagus (Pack 100g min)
  • Nutritional Yeast (1 Tbsp)
  • Mustard (1 Tsp)
  • Lemon (1)
  • Dried Parsley (1 Tsp)
  • Soy Sauce (1 Tbsp)
  • Frozen Peas (1/2 cup)
  • Milk/Plant Milk (1 1/4 cups)


Heat 1 Tbsp of Oil in a large saucepan
Slice 1 med onion and add to the pan
Crush 2-4 cloves of garlic and add to the pan
Cook on low until onions are soft
Boil a kettle and make 2 cups/500ml of stock and add to the pan
Add 1 cup of green lentils heat up cover and simmer on low for 15 minutes
Add 3/4 cup of quinoa
Add 1/2 can of coconut milk
Heat back up and simmer on low for another 15 minutes
Add 1 Tbsp of nutritional yeast to the pan
Add 1 tsp of mustard to the pan
Add the juice of 1 lemon
Add 1 tsp of dried parsley
Add 1 Tbsp of soy sauce to the pan
Add 1 1/4 cups of milk/plant milk and stir it up
Chop a pack of asparagus (100-150g) and add to the pan
Add 1/2 cup of frozen peas
Simmer for another 5-10 minutes

Complete Combinations


Tuna Sandwich


Whole Meal Bread
Red Pepper
(1736 cals)

Blueberry Porridge

Kiwi Protoyog Smoothie

Vitals - Vegetarian

Plant Milk
Coconut Water
Almond butter
Kiwi fruit
(1785 cals)

Leave a Reply

Your email address will not be published. Required fields are marked *