Quinoa & Red Lentil Congee

This dish is inspired by a traditional Chinese dish called congee, which is a warm, comforting rice porridge made by slowly cooking rice in water or broth until it becomes soft and creamy. This version uses quinoa and red lentils instead of rice for a nutrient-dense twist.

This is such a great nourishing meal to support healthy hormones and balanced blood sugar, and it’s also perfect when you have a cold or are feeling under the weather and want something warm, comforting, and easy to eat.

It’s packed with fiber and quality protein, and quinoa is also a complete protein, meaning it contains all nine essential amino acids. And most importantly, it tastes amazing!

I highly recommend making your own chicken broth, bone broth, or meat stock for this one if you can. There are tons of simple recipes and videos online.

If you’re using store-bought, I use Ripe Liquid Gold Chicken Bone Broth because they use the highest quality ingredients without any additives or fillers (like most brands use!)

Ingredients

• ½ cup quinoa, rinsed and preferably soaked in water overnight in the fridge, then drained and rinsed well

• ½ cup red lentils, rinsed and preferably soaked overnight as well, then drained and rinsed well

• 3½–4 cups chicken bone broth or meat stock 

• 1 thumb-sized piece of fresh ginger, grated

• Green onion

• Sea salt, to taste

Instructions

Add the quinoa, red lentils, chicken broth, and grated ginger to a medium-sized pot and bring to a boil.

Once boiling, turn the heat down to low, cover, and allow it to gently simmer for 35–40 minutes, stirring occasionally, until the quinoa and lentils are very soft and you have a thick, porridge-like consistency.

If it becomes too thick while cooking, simply add a little more broth or water until you reach the consistency you like.

Serve warm in a bowl, add sea salt to taste, top with a generous amount of chopped green onion, and enjoy!