I wasn't planning on posting this, but it just looked so delicious when I was finished making it that I had to share this tribute to the most popular of the ancient grains.
In a pot, boil 1/2 cup of quinoa with some red lentils in a cup of water. The quantity can change but be sure the 1:2 quinoa:water ratio stays the same. You may need to add a bit more water to compensate for the lentils but let your common sense guide you here.
Beside this, in a pan of the your oil of choice, saute an array of vegetables. I chose zucchini, carrots, cremini mushrooms, roma tomatoes and leek with a clove of garlic. Quickly fry these and add as much freshly chopped dill and cilantro as desired to both the vegetable and quinoa mixes a few minutes before the quinoa is done. I like it strong so I used quite a bit.
The quinoa is done when it has absorbed all of the water and is soft. It should take between 10-20 minutes. Once the water is gone add the grain and legumes to the veggies and saute for a few more minutes.
Serve with flatbread and a spoon for a delicious and interactive self serve wrap meal.
In a pot, boil 1/2 cup of quinoa with some red lentils in a cup of water. The quantity can change but be sure the 1:2 quinoa:water ratio stays the same. You may need to add a bit more water to compensate for the lentils but let your common sense guide you here.
Beside this, in a pan of the your oil of choice, saute an array of vegetables. I chose zucchini, carrots, cremini mushrooms, roma tomatoes and leek with a clove of garlic. Quickly fry these and add as much freshly chopped dill and cilantro as desired to both the vegetable and quinoa mixes a few minutes before the quinoa is done. I like it strong so I used quite a bit.
The quinoa is done when it has absorbed all of the water and is soft. It should take between 10-20 minutes. Once the water is gone add the grain and legumes to the veggies and saute for a few more minutes.
Serve with flatbread and a spoon for a delicious and interactive self serve wrap meal.
