Submitted by: Lori Peckel
Recipe by: adapted from Diet for a Small Planet
Servings: 4
1 cup Quinoa
1 cup Lentils
3 water
salt, pepper
fresh marjoram
2 Tblsp. soy or tamari sauce
tabasco (optional)
2 tsp. grated fresh ginger
1/4 cup toasted sesame seeds
1 Tblsp. chopped scallions
2 yellow onions – chopped
1 green pepper – chopped
2 portobello mushrooms – chopped
Chopped Fresh spinach leaves
The whole recipe takes about 30 minutes to prepare.
Rinse the quinoa in cold water and simmer in 2 cups water until dry and transparent, about 20 minutes.
Rinse the Lentils and simmer in 2-3 cups water until soft but not mushy, about 30 minutes.
Meanwhile, in 3 tbsp. water, sauté the onion, green pepper and portobello mushrooms until the onion is soft and transparent. You can substitute a handful of regular mushrooms if you don’t have portobello. Add 4 sprigs of fresh marjoram (take leaves off the stalks), salt, pepper to taste, grated fresh ginger and soy sauce. Add some tabasco if you like a little spice. Sauté 5 more minutes.
In a casserole dish, mix the quinoa, lentils and vegetables, then top with chopped scallions and toasted sesame seeds. Serve on raw chopped spinach leaves.
Great source of protein, since quinoa has a lot of protein and combined with the lentils, even more!