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Red Lentil Quinoa with Greens and Seeds

quinoa seeds lentils

I’m back!!!  Yes, after a LONG hiatus of posting recipes to my blog …. I’m finally back and here to stay!

Exciting News

So, first and foremost, an apology for the long hiatus but it was with I hope a good excuse!  In the summer, I received a publishing deal to write The Flexi Foodie Cookbook!!  YAY!  It is a dream come true and I am over the moon to share this book with you.

So my entire summer was pretty much spent writing recipes and, of course, the entire book. The photos for the book have turned out better than I could have ever imagined. These photos are absolutely beautiful thanks to my amazing photographer and food/prop stylist.

Stay tuned….the book hits the shelves on the 12th of March 2015.  I will keep you all posted but just wanted to quickly say thank you to all of you who’ve been reading my blog for the past two years. This dream couldn’t have happened without all of you, so THANK YOU!

And with that said… here is the latest and greatest post.

Red Lentil Quinoa with Greens and Seeds

This is a nutritionally-packed meal with everything from whole grains to green leafy veg to pomegranate seeds! The following recipe serves four people. Here we go….


  • 250g quinoa
  • 100g red lentils
  • 800 ml water
  • 1 pomegranate, de-seeded
  • large handful of collard greens
  • 1 small onion, chopped
  • 1 garlic clove, crushed
  • 1 Tbsp. coconut oil
  • 1 tsp. cumin
  • 1 tsp. paprika
  • 1 tsp. black mustard seeds

For the dressing: 

  • 1 Tbsp. tahini
  • 1 Tbsp. tamari
  • 2 Tbsp. apple cider vinegar
  • 1 Tbsp. honey


In a large pot over medium heat, melt the coconut oil and add the mustard seeds, chopped onion and garlic. Fry for about 5 minutes, or until the onion is translucent and the mustard seeds begin to pop.

Add the quinoa, red lentils and water, bring to the boil, then reduce to simmer and cover for 20 – 25 minutes. By this time, the water will have been absorbed and the quinoa and lentils will be cooked. Once cooked, gently stir in the cumin and paprika along with the collard greens.  Allow the greens to become soft as you stir.

Remove from the pot into a large serving bowl and mix in the pomegranate seeds. In a small mixing bowl, combine the dressing ingredients and whisk together until smooth.  Pour the dressing over the quinoa and mix well.  Enjoy the great combination of flavours in this simple, but nutritional powerhouse of a meal!

Nutrition Information

For more information on nutrition, head to my very first online nutrition course:  Nutrition for Optimal Heath at! AND be sure to follow me on Instagram for health, wellness, yoga and inspiration.

This Post Has 20 Comments

  1. Reblogged this on Dangerous Lee Network and commented:
    Dangerous Lee Community Member Spotlight: Check out Julie Montagu if you’re into yoga and a plant-based diet. Her book hits the stores in March 2015.
    A lot of cool people are “following” me. It’s time to network!
    Hi Julie! Congrats on the book deal. #Keepitdangerous!

  2. Yummy quinoa treat! I’m adding some garlic salt instead of garlic cloves, hope it’s fine, as I don’t wanna use garlic directly…

  3. Thanks for liking my blog, and for all the info on nutrition and food and recipes. I will try some. My husband is a health nut. He will be thrilled. I think i will like your delicious treats, too.

  4. Hi Julie, thank you for the follow at Seasons of Heart..Meat is less appealing to me lately and not sure where I am going with it, but this looks like a good place to start…

  5. This looks wonderful, Julie. I can’t wait to make it!
    Thank you for liking the latest post on my blog. It means a lot to me that you took the time to read it.
    – Kendall

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