Step 2: How to put it together...

Heat oil in a skillet or pan over medium heat.
Cook onions, garlic, cumin, curry paste, cinnamon and salt stirring often for about 5 minutes our until softenend.
Stir in carrots and quinoa.
Cook, stirring occasionally for about 1 minute.
Pour in stock and bring to a boil.
Reduce heat, cover, and simmer for about 20 minutes until quinoa is tender and most of the liquid is aborbed.
Stir in lentils, apple and green onions.
Cook for about 5 minutes or until lentils are heated through.
Serve with a dollop of yogurt.

I like a LARGE dollop of yoghurt, it adds a bit of a tang.

Hiya! I always bulk cook pulses in my pressure cooker then freeze them. You can then just add what you need when you need it. Much quicker and cheaper then buying cans I found. Sounds like a really yum recipe and I think I'm just going to have to try it. BTW, I think the red quinoa tastes nicer, and it holds its shape better when its cooks. Whenever I cook the white one it goes mushy, but that could just be me overcooking it :oD
It's always best to give quinoa a good wash before use as the grains have a soapy coting that can spoil the taste.
In America, quinoa is usually pre-rinsed to remove the saponin before it is packaged. I still prefer to rinse it first, just to be sure.
Hm. We have never had that problem. I wonder if it's a regional thing. Where are you from?
i understand getting some kinds of beans canned because they take forever to cook...but lentils take no time...seems odd.
you don't happen to have any more nice quinoa recipes? they are so hard to come by......
We have used quinoa in place of rice, cooking it the same way as long grain rice. Usually takes 40-45 minutes, and the ratio is 7 water to 4 quinoa. Times and ratios are a bit of a guess, as I am not the cook, and the cook seems to wing it a little. :-) The original recipe for this dish was actually "Lentils and Rice".
thats really good to know....<br/><br/><sup></sup> i'm not a &quot;wing it!&quot; person... i like to follow a recipe to a T. <br/>But i am open to improvising and such, i just tend to like recipes....<br/>
Not sure I've ever seen canned lentils. You could, of course, buy them at the same bulk seller as where you buy the quinoa. Unlike most other beans, they don't need pre-soaking, and cook in about 1/2 an hour or so - if you put them in a bit before the quinoa, you should be fine...
Really? We get canned lentils all the time. They make a dandy filling for tacos.
Looks very good. If I can find the ingredients I will try it for sure. Thanks!

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Bio: I like to make stuff and to make things work my way.
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