Quinoa has allowed us to reinvent some of our old wheels. Red quinoa fills the slot on the pantry shelf that once held bulgur -- earthy tasting, quickly prepared, satisfying. My chief tester ate 2 bowls of this! —susan g
1/2 - 1 bunches
walnuts, coarsely chopped
lemon, juice and pulp
tamari soy sauce (gluten free)
fresh ground pepper
grated fresh ginger
cloves garlic, pressed
In This Recipe
Prepare quinoa: Put quinoa in a pot with 2 cups boiling water. Cook covered, at a simmer, about 20 minutes or until water is mostly absorbed.
Prepare lentils: Pour 2 cups boiling water over lentils, in a heat proof bowl. Let it sit until barely warm, then drain off remaining water.
In a large bowl, combine remaining ingredients, then gently stir in warm lentils and quinoa. Make sure everything is well distributed, but turn gently so that the quinoa is light and well separated. Check for seasoning.
Serve at room temperature. You can provide a bed of lettuce, garnish with spears of cucumber, spice it up with Sriracha, stuff a tomato...