Our Veggie Kitchen

I'm always looking for new ways to use quinoa. I'm also on an extended cumin kick and a mini lentil kick. So this dish was probably meant to be. I've been stewing about how to put this together, which veggies to use and how to spice it and this is what I came up with. In the future, I may just go for more cauliflower and nix the peas. The peas weren't bad, but they didn't really add anything whereas the cauliflower was perfect.



Quinoa and Lentil Pilaf
1/2 cup dry lentils
1 cup uncooked quinoa, rinsed
2 tbs vegetable oil
1 tsp cumin seed
1 onion, chopped
1 jalapeno pepper, minced
1 tbs ginger, minced
1/2 head caulflower florets
1/2 cup frozen peas
1/2 tsp garam masala
1/2 tsp salt
pinch Asafoetida (hing), optional
10 curry leaves, optional
1/4 cup chopped cinantro
1/2 lime, juiced

In a separate pan, bring 1 1/2 cups water to a boil, add the lentils, cover and simmer until the lentils are done, but still firm, about 20 minutes. If any water is left over, drain. Otherwise set aside.

In a large saute pan, heat the oil over medium-high heat. Add the cumin seeds and fry until they begin to pop. Add the onion and jalapeno pepper and saute until soft. Stir in the ginger and quinoa. Saute until the quinoa toasts a bit, then add the cauliflower, peas, garam masala, salt, asafoetida, curry leaves and 2 cups of water. Bring to a boil, reduce heat, cover and simmer until the quinoa is done, but still toothsome. Stir in the lentils, cilantro and lemon juice.

5 Servings: 285 cal (8g fat, 44g carbs, 12g protein)