0 0
Quinoa and lentils with Geramin La Brie Garam Masala

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
For the Quinoa
2 Diced Carrots
1/2 Cup finely chopped Green Beans You can also substitute with cauliflower
1/2 Bunch Cilantro
1 Tablespoon Virgin Olive Oil
1 Squeezed Lime
1 Cup Vegetable Stock Optional
For the Lentils
1 1/2 Cup Red Lentils (Mysore dhal or tuar)-for tuar 1 cup should do it
4 Cloves minced Garlic
1 Diced Jalapeno
1 Teaspoon Geramin La Brie’s Garam Masala
1/2 Bunch Cilantro
1 Medium Diced Onion
1/2 Teaspoon Cayenne Pepper Powder
1 Teaspoon Cumin

Nutritional information

8 Grams
Protein
5 Grams
Fiber
58% of the RDA
Manganese
30% of the RDA
Magnesium
28% of the RDA
Phosphorus
19% of the RDA
Folate
18% of the RDA
Copper
15% of the RDA
Iron
13% of the RDA
Zinc
9% of the RDA
Potassium

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Quinoa and lentils with Geramin La Brie Garam Masala

Features:
  • Gluten Free
  • Vegan
Cuisine:

This dish has a total of 222 calories, with 39 grams of carbs and 4 grams of fat. It also contains a small amount of omega-3 fatty acids.

  • Serves 2
  • Easy

Ingredients

  • For the Quinoa

  • For the Lentils

Directions

Share

There is no oil needed for the lentils. Cook the lentils in water -2 ½ cups for the red lentils. Once the lentils cooked add the above Ingredients and cook for about ½ hour.
For the quinoa- wash the quinoa. Sauté onions almost till it turns translucent. Add the quinoa and saute for about 2 minutes. Add the diced vegetables and add the cooked lentils and the vegetable stock- 1 cup) (optional ). If using the vegetable broth add just 2 cups of water. If not add 3 cups of water. When the quinoa is almost cooked after about 25 minutes 30 minutes- keep stirring ….add the half of the Cilantro – by finely dicing it –Stems included). Add the squeezed lime juice, and stir for another few minutes. Add Himalayan pink salt or Kosher salt.

 

Knowledge Sutra
Quinoa has a majestic history among one of the most powerful civilizations on the American continent. It originated with the Incas in the mountains of Bolivia, Chile, and Peru. It’s been at the forefront in these regions for 5,000 years. It was a staple for the Incas and is still a prominent food source for their indigenous descendants, the Quechua and Aymara people. It was a sacred crop to the Incas who called it the mother of all grains or chisaya mama. The legend states that the Incan emperor would ceremoniously plant the first quinoa seeds every year.
Quinoa belongs to the same family as the sugar beet and spinach! This is referred to as the goosefoot family. Botanically, they’re very similar. So quinoa isn’t really a grain at all. It’s actually a seed.
Like many of the ancient grains, quinoa slipped into obscurity in 1532 with the arrival of the Spanish. Explorer Francisco Pizarro, in his resolve to destroy Incan culture, had quinoa fields destroyed. Only small amounts survived high in the mountains. That all changed in the 1970’s when quinoa was reintroduced to us in the modern world. Now, we can benefit from the mother grain that our Incan predecessors left behind.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Cevapcici’s Serbian uncased sausages with Geramin La Brie’s Cunningham Blend
next
Bruschetta with Geramin La brie’s Santorini Mix
previous
Cevapcici’s Serbian uncased sausages with Geramin La Brie’s Cunningham Blend
next
Bruschetta with Geramin La brie’s Santorini Mix

Add Your Comment

Do NOT follow this link or you will be banned from the site!