Quinoa Cakes with Red Lentil Dal

For dinner tonight, you’ll make quinoa cakes surrounded by a brightly flavored dal (soft-cooked lentils). A green salad with Satsuma orange sections accompanies. This is a comfort-food meal inspired by a number of cultures.

Red lentils are split and will cook a little faster than green or brown lentils.

Grocery List: Quinoa Cakes with Red Lentil Dal
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Quinoa Cakes with Red Lentil Dal

Produce

garlic (if needed)

1 red onion

one bunch green onions

1 head red or green leaf lettuce

1 bunch fresh cilantro (if needed)

fresh basil (if needed)

1 medium russet potato

1 cucumber

celery (if needed)

1 pint cherry tomatoes

1 lemon

2 mandarin oranges

Canned/Dried Foods

quinoa (if needed)

12 oz. red lentils

3 oz. sun dried tomatoes

bay leaf (if needed)

white wine to cook with (if needed)

Frozen Foods

Meat/Fish/Poultry

Chilled Foods/Dairy

shredded Parmesan cheese (if needed)

crumbled feta cheese (if needed)

Nutritional Value Quinoa Cakes and Red Lentil Dal
Nutritional Analysis

Quinoa Cakes and Red Lentil Dal

Per Serving

Calories: 620

Protein: 25 g

Carbohydrates: 76 g

Total Fat: 22 g

(Saturated Fat:) 4.5 g

Dietary Fiber: 13 g

Cholesterol: 15 mg

Sodium: 360 mg

% calories from fat: 33.7 %

Serving Size:

Two polenta cakes with 1 C. cooked lentils with 4 oz. green salad topped with 3 T. Dressing