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