Mjaddarah is a very popular dish in the Middle East. It’s incredibly easy to make, inexpensive, and the perfect vegetarian/vegan option for folks. My mama made it often because it took very little effort to make and an hour in the kitchen generated enough food to feed 20 people for a week. That fact was a huge selling point for my mama. For me? Not so much. I didn’t enjoy eating the same thing five times a week, but boy do I appreciate leftovers now!
Mjaddarah is usually made with rice and lentils, but I don’t eat white rice much these days and I’m not a fan of brown rice. That being said, I have been without my (now) beloved Mjaddarah for quite awhile. It has become one of my favorite comfort foods over the years. Where once I turned my nose to this dish, demanding instead something terrible for me like a cheeseburger or boxed mac and cheese, now I crave Mjaddarah often.
My dad came up with the genius idea of switching out the rice for quinoa. While I love quinoa, I was initially skeptical of the healthier substitution. I gotta say, the starchy yumminess of the rice in this dish is what makes me feel so warm and cuddly when I indulge. I wasn’t sure quinoa would have the same effect. Rest assured, my dad’s recipe is just as comforting as my mama’s. And this one is better for you!
Ingredients
8 oz. (1/2 bag) brown lentils
1 1/3 cups dry quinoa
2 cups of water (plus more for cooking)
2 tablespoons of finely minced onion
1 tablespoon cumin
1/8 teaspoon garlic powder
A pinch of curry powder
Salt and pepper to taste
Directions
1. Using a shallow pan or bowl, rinse out lentils to clean any excess dirt or unwanted debris.
2. Put quinoa in a very fine sieve and fill up a large bowl with mildly hot water and place the sieve inside the bowl. Change the water in the bowl every five minutes. Do this two or three times over a 15-minute period to get the quinoa cleaned. It is, more importantly, used as a method to par-cook the quinoa before mixing with the lentils.
3. Meanwhile, pour two cups of water into a medium pot and add the lentils. Cook on high heat until it starts to boil. Once boiling, switch to medium heat and simmer for 10 minutes.
4. Take the sieve with the quinoa out of water and let it drain before adding to the lentils. At this stage, add all other ingredients. Also, add either water (or reduced-sodium chicken broth for added flavor) until it just covers the lentil/quinoa mixture and turn up the heat until it boils.
5.Once boiled, turn to low-medium heat. Simmer for 12-15 minutes. Check at 10 minutes to see if water has absorbed. Turn off heat once absorbed and leave lid on until ready to eat. Serve with fried onion and cucumber-tomato salad.
You can find the traditional recipe for Mjaddarah, as well as recipes for the fried onions and cucumber-tomato salad, here.
Comment below and let me know what you think of this healthier version! If you make the recipe, feel free to tag me on Instagram (@yallasweets) and share your food pics and thoughts!
Zayt and Zaatar 