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Rabbit with lenses and quinoa

Rabbit with lenses and quinoa

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Adjust Servings:
200g of Rabbit meat
2 tablespoons of Olive oil
clove of Garlic
branch of Rosemary
120g of Lenses
140g of Quinoa
6 Sun - dried tomatoes
1 tablespoon of Parsley
1 tablespoon of Balsamic vinegar
1 tablespoon of Lemon juice
1 tablespoon of Maple syrup
1 teaspoon of Dijon mustard
150g of Canned chickpeas
1/4 teaspoon of Chili powder
pinch of Cumin
pinch of Salt
1/4 teaspoon of Turmeric




This time I’m making a dish with kind of unusual meat – rabbit. Rabbit with lenses and quinoa is a new combination in my kitchen. I combined lenses with sun-dried tomatoes. Since I can not eat them much at a time, I combined everything with the quinoa, chickpeas, and meat.



Chickpeas. Heat oven to 200 ° C. Wash chickpeas with cold water and drain. Mix with oil, cumin, chili powder, salt, and turmeric. Place baking paper on the baking tray and bake for about 20 minutes. Chickpeas must be crispy.


Rabbit. Cut meat into small pieces. Add a tablespoon of oil, pressed garlic, rosemary leaves. Massage spices into the meat. Marinate all night or at least a few hours. Bake in olive oil for about 10minutes, stirring.


Boil lenses and quinoa separately in lightly salted water, using the instructions on the packaging. While they're boiling, in a small bowl mix vinegar, lemon juice, maple syrup, olive oil, and mustard. Pour the lenses, pour most of the sauce, add minced parsley and sun-dried tomatoes, mix well. Pour the remaining sauce into cooked quinoa and mix.


In the boxes I pour the rabbit, lenses, and quinoa. Put crispy chickpeas on the top.

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