Curried Lentil with Quinoa
This is another one of my “on the road” staples. I rotate this through with a few other recipes for variety. This is a great blend of grains including red lentils and quinoa. I absolutely love curry dishes. They incorporate an amazing blend of anti inflammatory spices that are natures’ remedy for soreness from that last workout. Roll this up in a nice tortilla made from whole grains and you can skip that next visit to the food court during your break! Save your money and your health all at once! For more information on our favorite tortillas, see our reviews here and here.
- 1 cup Red Lentils
- 1 cup Quinoa
- 1 bag frozen Organic California Blend Veggies
- 1 bag frozen Organic Spinach
- 1 can Diced Tomatoes
- 2 teaspoons Turmeric (dry)
- 1 teaspoon Cumin (dry)
- 1 teaspoon Ginger (dry)
- 1/2 teaspoon Sea Salt
- 3 1/2 cups Water
Rinse the lentils and quinoa and combine with water in a rice cooker. Add the turmeric, cumin, ginger and stir together.
Placing the steam basket on top, add the frozen veggies and spinach. Cover with the lid and start the rice cooker.
When the cooking cycle is complete, carefully remove the lid and steamer basket and set aside. Drain the can of tomatoes and add with the salt to the grains in the rice cooker, stir.
Now incorporate the veggies into the grain mix and stir together.
Transfer to storage containers to take with you on your trip and let cool, uncovered for 15-30 minutes. Cover and store in the fridge.