Lentil Vegetable Stir-Fry with Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lentil Vegetable Stir-Fry with Quinoa

YOUR SOLIN GENERATED RECIPE

Lentil Vegetable Stir-Fry with Quinoa

Savor a vibrant and hearty mix of tender lentils paired with fluffy quinoa and a colorful medley of fresh vegetables. Lightly stir-fried in a hint of olive oil, this dish offers a satisfying balance of textures and flavors while remaining perfectly aligned with your nutritional goals.

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NUTRITION

300kcal
Protein
14.7g
Fat
6.7g
Carbs
47.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa

1/2 cup cooked lentils

1/2 cup mixed vegetables (bell pepper, zucchini, carrot)

1 teaspoon olive oil

1 clove minced garlic

1 tablespoon low sodium soy sauce

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PREPARATION

  • 1

    Heat a teaspoon of olive oil in a non-stick skillet over medium heat.

  • 2

    Add the minced garlic and sauté for about 30 seconds until aromatic.

  • 3

    Introduce the mixed vegetables to the pan and stir-fry for 3-4 minutes until slightly tender but still crisp.

  • 4

    Stir in the cooked lentils and continue to cook for an additional 2 minutes, allowing flavors to mingle.

  • 5

    Drizzle in the low sodium soy sauce and mix well.

  • 6

    Gently fold in the cooked quinoa, warming it through for another 1-2 minutes without overcooking.

  • 7

    Taste and adjust seasonings as needed before serving immediately.

Lentil Vegetable Stir-Fry with Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lentil Vegetable Stir-Fry with Quinoa

YOUR SOLIN GENERATED RECIPE

Lentil Vegetable Stir-Fry with Quinoa

Savor a vibrant and hearty mix of tender lentils paired with fluffy quinoa and a colorful medley of fresh vegetables. Lightly stir-fried in a hint of olive oil, this dish offers a satisfying balance of textures and flavors while remaining perfectly aligned with your nutritional goals.

NUTRITION

300kcal
Protein
14.7g
Fat
6.7g
Carbs
47.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa

1/2 cup cooked lentils

1/2 cup mixed vegetables (bell pepper, zucchini, carrot)

1 teaspoon olive oil

1 clove minced garlic

1 tablespoon low sodium soy sauce

PREPARATION

  • 1

    Heat a teaspoon of olive oil in a non-stick skillet over medium heat.

  • 2

    Add the minced garlic and sauté for about 30 seconds until aromatic.

  • 3

    Introduce the mixed vegetables to the pan and stir-fry for 3-4 minutes until slightly tender but still crisp.

  • 4

    Stir in the cooked lentils and continue to cook for an additional 2 minutes, allowing flavors to mingle.

  • 5

    Drizzle in the low sodium soy sauce and mix well.

  • 6

    Gently fold in the cooked quinoa, warming it through for another 1-2 minutes without overcooking.

  • 7

    Taste and adjust seasonings as needed before serving immediately.