Before I get into this recipe I must show you my newest kitchen addition:

A Cast Iron Enameled 3.5 quart Brasier.  I am in serious luv with this baby.  It is great for Danish Frikadiller, seafood dishes, Chinese Food, Curry bowls etc. etc.

Recently we discovered combining rice and quinoa is a winning combination - textures, flavors, as well as a great protein.  I like to make a fairly big batch of this combination to have for a couple of days, whether in a stir fry dish, or mixed in with Greek or Garden chopped salad for lunch it all comes together packed with flavor.

To make the Rice Quinoa is a simple ratio:  1 part Quinoa, 1 part Basmati Rice, to 2 parts liquid.  Bring to a good simmer, stir, turn down to minimum lid on and cook for 18 minutes.  Here I used 1/2 cup Quinoa, 1/2 cup Basmati rice, well rinsed.  Add 2 cups water and serve in a salad or make into a stir fry.

RICE QUINOA LENTIL CURRY BOWL RECIPE:

3 cups cooked rice quinoa blend

14 oz. can diced tomatoes

1 cup baby spinach

3 mushrooms, roughly chopped

1/2 cup canned, rinsed green lentils

3 Tblsp. all natural Avocado oil

1 small shallot, diced

2 garlic cloves, minced

1 rounded tsp. Madras Curry Powder

1 Tblsp. minced ginger

salt to taste

Yogurt - optional

Minced cilantro - optional

Heat up a good sized pan/braiser with Avocado oil on low heat.  Add in the diced shallot and garlic sauteing until fragrant.  Then add in the mushrooms and saute until lightly golden about 3 minutes or so.  To this add the spinach, ginger and tomatoes with juice.  Season with salt, then add in the curry powder.  Mix well and let simmer on low for 5 minutes.

Next add in the Quinoa Rice blend and lentils, stirring to combine.  Heat through stirring for 5 more minutes.  Adjust seasonings, and serve with cilantro and a dollop of yogurt.