What I Eat in a Day: Red Lentil Quinoa Recipe

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Check out my latest what I eat in a day video for a life update, and come along with me to see what I did that day. The Red Lentil Quinoa Chili recipe from the video is below.

Breakfast

Quart sized mason jar filled with a smoothie next to a bowl of teff porridge topped with ground flaxseed

For breakfast I had some leftover Peach Pie Teff porridge from my recent gluten-free porridge video.

Along with that I had this cabbage smoothie.

Red Cabbage Smoothie

Ingredients

  • 9 ounces red cabbage
  • 3 ounces frozen apple chunks
  • 4 ounces frozen dark sweet cherries
  • ½-inch chunk of fresh ginger
  • 1 cup soymilk
  • 1 cup water

Directions

  1. Add all ingredients in the order listed to a high powered blender.
  2. Secure the lid and blend until smooth.

Lunch

Large bowl with chili next to a roasted purple sweet potato cut in half, and a plastic container with a salad

Lunch was a quick Instant Pot Red Lentil Quinoa Chili that I made up on the spot using freezer and pantry ingredients. I ate that with a roasted purple sweet potato and salad.

Red Lentil Quinoa Chili
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Red Lentil Quinoa Chili

Servings

4

servings
Prep time

5

minutes
Cooking time

30

minutes

Ingredients

  • 1 cup red lentils, rinsed

  • ½ cup tri-colored quinoa, rinsed

  • 1 tablespoon chili powder

  • 2 teaspoons smoked paprika

  • 1 teaspoon dried parsley

  • 2 teaspoon sun-dried tomato powder

  • ½ teaspoon granulated onion

  • ½ teaspoon granulated garlic

  • ¼ teaspoon cinnamon

  • 1 cup chopped red onion

  • 1 cup frozen corn

  • 5 cups water

  • 28 ounce can crushed tomatoes

  • Optional: Salt-substitute or salt to taste

  • Optional: Date sugar as needed to counter the acidity of the tomatoes

Directions

  • Add all the ingredients except the tomatoes to a 6 quart Instant Pot, stir to combine.
  • Gently pour in the tomatoes and add a splash of water to the can to rinse it out and pour that into the pot as well, but do not stir.
  • Secure the lid, set to “sealing,” then cook at high pressure for 4 minutes. Allow the Instant Pot to do a natural release.
  • Serve with a sweet potato, and greens. Store leftovers in an airtight container in the fridge for up to 4 days. Or freeze for later use.

Dinner

Bowl of rice and stir fry, bowl of salad, and a plate with blueberry pie

For dinner I joined my parents and we had my Sweet and Sour Chickpeas with this Blueberry Pie from the Whole Food Plant-Based Cooking Show.