By Dr.Sirisha Potluri:
Try this delicious single pot dish for cold winter evenings!
Ingredients:
Quinoa( washed and soaked for an hour)1 cup dry
Black lentils ( soaked overnight)1 cup dry
Celery, carrot, asparagus, bokchoy, cilantro, garlic and ginger. ( all diced small) quantities as shown in pictures.
Cilantro and pomegranate seeds for garnish
Cumin seeds, pepper powder, Italian seasoning and some red pepper flakes
Procedure:
Wash quinoa and lentils and drain them separately in colanders
Prepare the veggies and keep them ready
Heat a big thick bottom pan and add cumin seeds, and sauté, then add ginger and garlic pieces,sauté for 2-3 minutes, now add quinoa and again sauté, then add black lentils, and veggies except bokchoy.
Now add seasonings according to taste and add fat free vegetable stock or plain water ( 1 part water per measure of quinoa & lentils, so if I am using 1 cup of quinoa and 1 cup of black lentils, I will use two cups of water) if needed add 1/4th to 1/2 cup of extra water.
Bring everything to boil for 5 minutes, until you see quinoa cooking, now simmer and cover with tight close lid for 10-15 minutes, Checking in between.
Once all the water evaporates and cooking done, fluff up quinoa with a fork.
Finish with cilantro and some lemon juice, garnish with some pomegranate seeds.