Gluten-Free Savory Protein Crumble
Elevate your meal prep with this Gluten-Free Savory Protein Crumble, a hearty and nutrient-dense recipe packed with plant-based goodness. This dish combines protein-rich lentils and quinoa, simmered in flavorful vegetable broth and infused with aromatic smoked paprika, cumin, and chili powder. Perfect for those seeking a gluten-free, high-protein alternative, this crumble boasts a delightful balance of textures and bold seasoning, making it a versatile addition to salads, wraps, bowls, or as a standalone side. Finished with fresh cilantro for a burst of herbaceous flavor, this easy-to-follow recipe is prepared in under 45 minutes and serves up to six people, offering a wholesome solution to weekday meals and creative vegan toppings.
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Recipe Information
Ingredients
- 1 cup Lentils (dry, green or brown)
- 1 cup Quinoa
- 2 cups Vegetable broth
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 2 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Cilantro, chopped
Instructions
Rinse the lentils and quinoa under cold water until the water runs clear. Set aside.
In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed lentils, reduce the heat to low, cover, and let simmer for 15 minutes.
After 15 minutes, add the quinoa to the same pot, stir gently, cover again, and continue to simmer for an additional 15 minutes, or until both the lentils and quinoa are cooked through and all the liquid is absorbed. If needed, add a splash of water to prevent burning.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 5 minutes or until it becomes translucent.
Add the minced garlic to the skillet and continue to sauté for another 1-2 minutes until fragrant.
Stir in the cooked lentils and quinoa, followed by the smoked paprika, ground cumin, chili powder, salt, and black pepper. Mix everything thoroughly and cook for another 5 minutes for the flavors to meld together.
Remove the skillet from the heat and stir in the chopped cilantro.
Taste and adjust seasoning if necessary.
Allow the protein crumble to cool slightly before using it as a topping or filling as desired.
Nutrition Facts
Calories |
1796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3566 mg | 155% | |
| Total Carbohydrate | 264.8 g | 96% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 16.6 g | ||
| Protein | 87.3 g | 175% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 289 mg | 22% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 2741 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
