I love eating fresh and minimally processed foods. However, eating well often requires preparation and a certain amount of planning. Of course, if you work during the week, it isn’t always easy to get your act together in the kitchen.

When I come home from work, I try to avoid the trap of reaching out for something quick, processed and convenient. Sometimes it works and sometimes it just doesn’t. But, what I often do, if this can be of any help to you, is make a big batch of quinoa and lentils ahead of time and store it in the fridge. You can also freeze cooked quinoa and lentils in the deep freezer for up to 8 months. They thaw nicely either at room temperature or in microwave and they will promise you a delicious and wholesome plant-based meal.

My favourite combination is black beluga lentils with red quinoa for their rich and earthy flavour, but you can go with the kind of lentils and quinoa that you prefer. All that you do is cook them separately on stove-top, toss them together in a bowl, let them cool at room temperature and store them in sealed containers.

Cooking quinoa and lentils ahead of time is a smart and quick way to prepare a dish rich in protein, fibre and whole grains. There are multiple ways to put a meal together, ranging from veggie burgers to wholesome salads or warm dishes with grilled veggies. This summer, you can even grab whatever vegetables or fruit (tomatoes are a fruit!) you have in your kitchen or garden and improvise a meal or a side dish right on the spot.  Just chop and mix to your cooked quinoa and lentils. For extra flavour and depending on the recipe I have in mind, I like to add some fresh herbs, spices, seeds or nuts, a simple dressing or a sauce. To give you some ideas, you can view the recipes here and here.

Below is a step by step method for cooking quinoa and beluga lentils. I’ve been making them this way for over 20 years without any problems. One thing I want to say about cooking quinoa is that you don’t need to rinse them out under running water. Just dry roast them in a skillet on stove-top before boiling them, but don’t rinse them out because they won’t taste as good and the texture will be off. Dry roasting them will take care of any residual saponin on the grains. I wrote a post on this and you can read it here.

It sounds like a lot but with practice, it just gets easier and easier. It really is simple and eventually, you won’t have to follow or read a recipe. You’ll just go ahead and cook them.

Beluga Black Lentils and Red Quinoa 

1. INSTRUCTIONS FOR MAKING BELUGA LENTILS

Makes 2 cups cooked beluga lentils.

• 1 cup (235 gr) dry black beluga lentils
• 1½ cups (375 ml) salted water, brought to the boil

Method

On stove top on high heat, bring the salted water to a boil. In a strainer, rinse the dry lentils with cold tap water and transfer them to the boiling water. Start timing once the water returns to a boil. Reduce heat to medium and cook uncovered for 20 minutes or a few minutes longer if they are not tender. They should be soft, so test some at 15 minutes to see. When done, drain excess water with a strainer and transfer the cooked lentils to a bowl. Set aside.

Note:  If using another type of lentils, cook according to package.

2. INSTRUCTIONS FOR MAKING QUINOA

Makes 3 cups cooked quinoa.

• 1 cup (200 gr) dry quinoa
• 2 cups (500 ml)  salted water, brought to the boil

Method

1. Place a dry skillet on high heat on stove top and pour the dry quinoa into it. Roast the grain on medium-high, tossing regularly until they pop frequently and smell like popcorn. This can take several minutes.

2. Meanwhile, on stove top in a sauce pot, bring 2 cups of salted water to the boil. Transfer the roasted quinoa to the boiling water.

Note:  If the quinoa has roasted and is ready and your water hasn’t boiled, then set the skillet with roasted quinoa aside on counter top and wait until the water is actively boiling. Then, you can add it.

3. Immediately reduce heat to medium-low and give the quinoa a gentle stir. Simmer uncovered anywhere between 15 to 30 minutes (timing depends on the type and amount of quinoa) and until ALL of the water has evaporated. Don’t touch the grain or stir them anymore until they are done.

4. Instead of timing this is what I do:  Half way through cooking, when the water has reduced, make a small well or hole in the grain so you can see the bottom of the pot. While it cooks, check the bottom regularly. When there is no more water shimmering at the bottom, the quinoa is done!

5. Remove pot from heat and give the quinoa a gentle stir. Transfer into a separate bowl to cool.

6. If you are mixing the quinoa with lentils, transfer directly to the bowl with the cooked lentils and toss. Enjoy hot or at room temperature and add to salads or other dishes.

7. Can store cooked quinoa and lentils, together or separately, in a sealed container in the fridge or freezer. They keep for 3-5 days in fridge or up to 8 months in a deep freezer.