Lentils and Quinoa Power Bowl. A.K.A the best “cabin food” evaaa.
So…is anyone else befuzzled (yes it’s a word) by this
November September weather? It’s less than two weeks till Thanksgiving, and we’re still reppin our flip-flops and T-shirts here in Utah. No complaints.
But, we heard it’s supposed to snow this week, so this past Friday we decided to take advantage of the last warm weekend of 2016 by heading up to our cabin.
A.K.A. my childhood. My parents built the cabin when I was about 4 years old, and since then, we’ve created many memories of four-wheeling, sledding and catching frogs at the lake.
A weekend at the cabin consists of just a few simple things:
✓Stretchy pants (duhhh)
✓ Board games
Always food. Never ending food with us…
So let’s talk about this so-called “cabin food” for a second. To us, “cabin food” means all those foods you want to eat at home but feel like they’re slightly unacceptable on a daily basis because, uh, healthy is the cool thing now. But at the cabin, we just pretend like healthy doesn’t exist. At least for the first few meals of the day…
Our typical menu goes something like this: German Pancakes with Caramelized Bacon for breakfast, Chocolate Peanut Butter Tillamook Ice Cream for lunch (literally, that’s what we ate for lunch, not kidding) and Lentils and Quinoa Power Bowls for din din. Because Lentils and Quinoa Power Bowls are actually very healthy, and by the time dinner rolls around, we’ve crashed from the sugar high and are ready to get some powerfoods back in our bodies.
So, whether you’re at a cabin or not, grab ONE pot (yes, it only takes one) and throw in some lentils and squash. It’s an easy, delicious and hearty meal.
Plus, it’s cabin-food approved.
- 1 Tbsp. extra-virgin olive oil
- 1-2 shallots (about 1/3 cup chopped)
- 2 cups chopped mushrooms
- 1/2 tsp. dried thyme
- 1/2 tsp. dried rosemary
- 1/2 tsp. ground coriander
- Sprinkle red chili flakes
- 1 tsp. garlic
- 1 cup lentils
- 3 1/2 cups chicken or vegetable broth
- 1/2 cup quinoa
- 1 small butternut squash (about 3 cups cubed)
- 2 heaping handfuls spinach
- Salt and pepper to taste
- In a large cast iron pot, heat the olive oil over medium heat. Dice the shallots and cook until softened, about 3 - 4 minutes. Add the mushrooms and cook until tender, about 5 minutes.
- Add thyme, rosemary, coriander and red chili flakes. Mix together and add the garlic, stirring until fragrant, about 1 minute.
- Rinse the lentils and add to the pot, along with the broth. Bring to a boil, cover and reduce to simmer for 15 minutes.
- While the mixture is simmering, prepare the butternut squash. With a vegetable peeler, remove the skin. Slice the squash in half the long way and scoop out the seeds and goop. Cut into small bite-sized cubes.
- Add quinoa and squash to the pot and stir to combine. Bring to a boil, cover and reduce the heat. Simmer for another 15 minutes, or until the squash is fork tender and the quinoa is cooked.
- Remove from the heat, uncover and add the spinach, stirring gently to combine. Taste and season with salt and pepper.
- Serve with fresh herbs and parmesan cheese on top (if desired)