Make this summer lentil quinoa bowl recipe from chef Lorena Garcia
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Chef Lorena Garcia shows us how to make a homemade lentil quinoa bowl with marinated shrimp and spicy pico, using just a few ingredients you might already have in your pantry.
Ingredients and Directions
For the pico de gallo:
- 1/4 cup red onions, small diced
- 1/4 cup tomatoes, small diced
- 1 jalapeño, small diced
- 3 tablespoons of fresh cilantro, chopped
- 1 tablespoon fresh mint, chopped
- Extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- Salt and pepper to taste
Just mix all ingredients in a non-reactive container and set aside until ready to serve.
For the shrimp:
- 6 large shrimp, peeled and deveined
- 1 zest of lemon
- 1 teaspoon chili powder
- 1 teaspoon of cumin
- Extra-virgin olive oil
- Salt and pepper to taste
Toss shrimp in a bowl with all ingredients, let marinate for few minutes.
In a sauté pan at high heat, cook for 3 minutes until pink and firm. Remove heat and set aside.
For the cazuela:
- 1 cup of lentils, cooked
- 1 cup of red quinoa, cooked (package direction)
- 1/4 cup minced onions
- 3 cloves garlic, minced
- 1/4 cup red peppers, small diced
- 1 teaspoon coriander powder
- 1 teaspoon paprika
- 1/2 teaspoon chile powder
- Zest of one lemon
- 3 tablespoons extra-virgin olive oil
- 1/4 cup vegetable or chicken stock
- Salt and black pepper to taste
In a large sauté pan at mid-high temperature, add the small diced onions, garlic, peppers and potatoes and sauté for 3 minutes.
Add the stock and cook until potatoes are tender, add all spices, cooked lentils and cooked quinoa. Add lemon zest, stir for few minutes.
Remove from heat and finish with fresh chopped cilantro and mint. Season with salt and fresh ground pepper.
Place the cazuela in a large bowl with the cooked shrimp on top and finish with the pico de gallo.
