Step 1: Ingredients
In spite of its nutritional value, quinoa is not always easy to find. We usually get ours at Scoop-and-Weigh, the local bulk seller. If they have different kinds of quinoa, we usually get the red stuff, just ebcause it adds a bit more colour - they taste pretty similar to me.
Your bulk seller usually also has a better deal on spices than your supermarket, but all other ingredients should be available at your supermarket.
1 tbsp olive oil
2 onions, chopped
3 cloves garlic, minced
1.5 tsp grounc cumin
1 tsp curry paste
0.5 tsp each cinnamon and salt
4 carrots, sliced
1 cup quinoa (pronounced kee nwa) or rice
2 cups vegetable stock
1 can (19 oz) lentils, drained and rinsed
1 apple, unpeeled and diced
4 green onions, sliced
0.5 cup plain yogurt
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.