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    Home » Egyptian Recipes » Healthier koshari with quinoa

    Healthier koshari with quinoa

    Published: Jan 22, 2016 · Modified: Dec 7, 2021 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

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    Vegan Egyptian Koshari got even better and healthier. Nutty quinoa face to face with lentils, chickpeas, quinoa pasta, caramelized onions, and more, swimming in a poodle of garlic tomato and cumin sauce... OMG do I need to say more?!!. One of the best - if not the best ever - quinoa meal recipes you'll have.
    Check out the classic Koshari recipe here.

    A pile of koshari made with quinoa placed on a white plate

    Hello friends.. do you like my new look? We're still working on finalizing everything here so it will keep changing every now and then until it settles down, but I promise you we'll do our best of the best. I would like to hear your opinion about the new look.
    The web is flooding these days with delicious pictures of quinoa and zucchini noodles, I've never been a fan of substituting ingredients to healthify a recipe, but we come eventually to the reality that we should take more care of our aging bodies. So I've started with quinoa. I've tried it in a restaurant in a soup recipe that had baked chips on the side, so when I finished my plate I turned to my hubby next to me and said " The best thing in this recipe is the .... you guessed it ... the bag of chips 😱.
    I mean, seriously, it was an awful and unpleasant first impression of quinoa. After almost two months I've decided to try it again, but this time cooking it my way, not in a salad, not in a soup but in a real filling and hearty meal.

    A table with koshari quinoa on a white plate with other small bowls of chickpeas, chili pepper flakes

    I'm a big fan of two things, rice, pasta and desserts of all kinds, actually just realized that they are three. When winter hits, it is always time to look for comfort food, and what is comfort food without carbs?. I've tried brown rice, farro and freekeh before, they are ok but not that big OK for me to have them everyday.

    What I really like about this 👆 recipe is that even if you are a quinoa hater like I used to be, you will fall in love .. not with the quinoa but with the recipe and you will not even realize that quinoa is in there because it gets totally mixed up with the rest of the flavors and eventually, you'll be eating something that is totally delicious and healthy, two words that I cannot usually find in one recipe.
    This delicious quinoa meal is one of the best quinoa recipes you'll have, I bet you'll love everything the flavors, the texture, and the feeling of eating something healthy. I've used quinoa pasta to complete the meal but if you cannot find it, then just use regular pasta or better yet whole wheat pasta. This recipe is a twist to the traditional Egyptian Koshary I've made before, this time I've also caramelized onion rings in olive oil instead of frying. You may use dried hummus - chickpeas- or use the canned ones instead, I've used the canned to speed up the process, also using vermicelli is totally optional, but really after trying this recipe I will be totally fine without it.

    A pile of koshari made with quinoa placed on a white plate

    Deeeeeelicious !!!! I just looove to literally make my koshary swim in sauces ( tomato and cumin garlicky vinegary sauces) and sprinkle with a generous pinch of red chili flakes to spice things up and feel the heat in this cold winter nights.

    I hope you'll like this recipe and please if you make this recipe, snap a pic and hashtag it #amiraspantry — I love to see your creations on Instagram, Facebook, Twitter!
    Don’t want to miss a recipe? Sign up for the FREE Amira's Pantry newsletter delivered to your inbox with lots of tips and surprises! And stay in touch with me on Facebook, Twitter, Pinterest, and Instagram for all the latest updates.

    A pile of koshari made with quinoa placed on a white plate

    Quinoa Koshary

    This is one of the best quinoa recipe you'll have.. away from salad and soups .. this is a real meal by itself.
    5 from 1 vote
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    Author: Amira

    Ingredients

    • 1 Package of quinoa pasta - or use whole wheat if you cannot fine one.
    • 1 can chickpeas.
    • 1 1/2 c dry brown lentils.
    • 3 Tbs olive oil.
    • 2 large onions thinly sliced.
    • salt/pepper.

    For the tomato sauce

    • 2 cans tomato sauce . 16oz each
    • 1 1/2 teaspoon minced garlic.
    • 1/4 c of white vinegar.
    • 2 Tbs olive oil.
    • salt to taste.

    Cumin sauce ( Kamouneyah)

    • 1 tablespoon of heaped cumin powder.
    • 1 teaspoon minced garlic.
    • 2 tablespoon olive oil.
    • 2 tablespoon of white vinegar
    • 1/4 cup of water

    For the quinoa

    • 1 cup dry quinoa.
    • 2 Tbs olive oil.
    • 2 c water.
    • 1/2 teaspoon salt.

    Optional

    • 2 c dried vermicelli.

    Instructions

    • Cook the pasta according to package directions.
    • Start caramelizing the onions as it will take a long time. In a large pot add 3 Tbs olive oil and then add the onions, caramelize over low heat, until brown and sticky, will probably take an hour so keep an eye on it and stir occasionally.
    • Rinse lentils very well then cover with water and a pinch of salt in a pot over high heat, bring to a boil then reduce to medium and let it cook completely.
    • Rinse the quinoa well, drain. In a sauce pan heat 2 Tbs olive oil and toast quinoa for about 1 minutes then add 2c of water and salt. Bring to a boil, then reduce heat, cover and cook for about 15 minutes.
    • Let it stand for 5 minutes covered then fluff with a fork.

    To make the tomato sauce

    • In a pan over medium heat, add 2 Tbs olive oil, saute the garlic then add vinegar, stir in the tomato sauce, season and let it cook for 10 minutes.

    To make cumin sauce

    • In another pan heat the oil then saute garlic, add cumin and stir for 30 seconds. Add the vinegar, water and season and cook for 10 minutes.
    • Cook the vermicelli, by toasting in a large pot then add water and a pinch of salt, reduce heat and let it cook until tender.
    • Assemble the plate by adding lentils then quinoa at the bottom, top with some pasta, vermicelli and finally the caramelized onion and some chickpeas. Drizzle with one or both of the sauce, and sprinkle with some red chili crushed pepper.
    • Enjoy!!
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    About Amira

    I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.

    Reader Interactions

    Comments

    1. Henna

      February 06, 2016 at 1:38 pm

      Love the mashup of quinoa and koshary! And totally loving the new look and new name! Although I know I will miss Arabian Mama 😉

      Reply
    2. Umm Hamza

      January 24, 2016 at 3:06 am

      As Salaamu Alaykum Amira, Mabrook on the rebranding of your blog اللهم بارك
      I really only ever had Quinoa in salad and like you I'm not wasn't a big fan. I've heard of combining it with other grains and your koshary looks so appealing. I'll have to try the original first *wink* purely for the comparison.

      Reply
      • Amira

        January 25, 2016 at 11:27 am

        Woow I cannot believe that you did not try the koshary recipe up until now... it is super delicious .. everyone tasted it fell in love, I even had a friend who won a cooking contest with this dish :). Jazakom Allah Khairan for your sweet comment.

        Reply
    3. Norma Chang

      January 23, 2016 at 4:38 pm

      Love the caramelized onion topping it elevated the whole dish.

      Reply
      • Amira

        January 25, 2016 at 11:25 am

        Waaaay better than the deep fried one- in the traditional recipe - and I bet healthier too. Thanks Norma.

        Reply
    4. Liz

      January 22, 2016 at 7:01 pm

      Quinoa is a great vehicle for delicious sauces and dressings---and it looks like you hit the mark here!

      Reply
      • Amira

        January 25, 2016 at 11:24 am

        It is indeed Liz, I did not have a good first impression for quinoa due to bad introduction hahaha but now I am a fan.

        Reply
    5. Pamela @ Brooklyn Farm Girl

      January 22, 2016 at 2:20 pm

      Your dish looks great! It reminds me something my Polish grandmother used to make with green peppers and diced tomatoes. Can't wait to try your recipe!

      Reply
      • Amira

        January 25, 2016 at 11:23 am

        Thanks Pamela.. nothing is better than food with sweet memories. I'll wait for you to come and tell me how it went.

        Reply
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    I’m overjoyed that you have stopped by! This blog combines weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends. Read More…

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