Quinoa with sorrel and lentils
Ayurvedic recipe Quinoa with Sorrel and Lentils
SERVES : 2
INGREDIENTS :
- 1/2 cup quinoa
- 1/2 cup toor dhal (yellow lentils)
- 2 cups sorrel, trimmed and shredded fine
- 4 cups pure water
- 1/2 tsp rock salt (optional)
- 1/8 tsp black pepper
- 1/8 tsp ground cumin
- 1/8 tsp sweet paprika
- 1 tbsp ghee or olive oil
METHOD
- Wash the quinoa thoroughly by rinsing it several times. Drain.
- Pick through the toor dhal for any small stones or husks, wash thoroughly and drain.
- Wash sorrel thoroughly.
- Add all the ingredients except the ghee or olive oil to a pressure cooker and cook until 2 whistles sound. Turn off heat and let sit until the pressure subsides.
- Alternatively, cook in a slow cooker until all ingredients are tender and the mix is of a thick porridge consistency.
- Serve onto a dish and drizzle melted ghee or olive oil over the mixture.
- Enjoy hot.
