Creamy Lentil and Quinoa Skillet with Roasted Broccoli

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

Creamy Lentil and Quinoa Skillet with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Quinoa Skillet with Roasted Broccoli

Lentils and quinoa simmered in a savory nutritional yeast sauce, served with oven-roasted broccoli for a satisfying crunch.

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NUTRITION

341kcal
Protein
33.2g
Fat
3g
Carbs
49.8g

SERVINGS

1 serving

INGREDIENTS

120g Cooked Red Lentils

35g Cooked Quinoa

150g Broccoli Florets

4 tbsp Nutritional Yeast

3 tbsp Non-fat Greek Yogurt

1/4 cup Vegetable Broth

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with a small splash of water and garlic powder, then roast for 15 minutes until the edges are slightly charred.

  • 3

    In a large skillet over medium heat, combine the cooked lentils, cooked quinoa, and vegetable broth.

  • 4

    Stir in the nutritional yeast and an extra pinch of garlic powder, simmering until the liquid is mostly absorbed and the mixture becomes thick and creamy.

  • 5

    Remove the skillet from the heat and gently fold in the non-fat Greek yogurt to create a velvety texture.

  • 6

    Transfer the lentil and quinoa mixture to a bowl and top with the warm roasted broccoli.

Creamy Lentil and Quinoa Skillet with Roasted Broccoli

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

Creamy Lentil and Quinoa Skillet with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Quinoa Skillet with Roasted Broccoli

Lentils and quinoa simmered in a savory nutritional yeast sauce, served with oven-roasted broccoli for a satisfying crunch.

NUTRITION

341kcal
Protein
33.2g
Fat
3g
Carbs
49.8g

SERVINGS

1 serving

INGREDIENTS

120g Cooked Red Lentils

35g Cooked Quinoa

150g Broccoli Florets

4 tbsp Nutritional Yeast

3 tbsp Non-fat Greek Yogurt

1/4 cup Vegetable Broth

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with a small splash of water and garlic powder, then roast for 15 minutes until the edges are slightly charred.

  • 3

    In a large skillet over medium heat, combine the cooked lentils, cooked quinoa, and vegetable broth.

  • 4

    Stir in the nutritional yeast and an extra pinch of garlic powder, simmering until the liquid is mostly absorbed and the mixture becomes thick and creamy.

  • 5

    Remove the skillet from the heat and gently fold in the non-fat Greek yogurt to create a velvety texture.

  • 6

    Transfer the lentil and quinoa mixture to a bowl and top with the warm roasted broccoli.