Ingredients:
Amount (1, .50 , 8) |
Unit (cup, Tbsp, g, ml) |
Item (egg, chaya leaves, sugar) |
Preparation (crushed, diced, whole) |
2 |
tbsp | olive oil | |
5 |
cloves | garlic | peeled and chopped |
4 |
shallots | peeled and chopped | |
2 |
leeks | cleaned and chopped | |
1 |
cup | quinoa | |
2 |
cups | water | |
1 |
tbsp | tamari | |
½ |
tsp | marjoram | |
½ |
tsp | black pepper | |
2 |
tbsp | sun-dried tomatoes | chopped |
¼ |
cup | lentils | cooked |
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Recipe Instructions:
- Heat olive oil in a saucepan and sauté garlic, shallots and leeks for 10 minutes.
- Stir in quinoa, add water, tamari, marjoram and black pepper.
- Bring to a simmer.
- Cover and cook for 10 to 12 minutes, until quinoa is lightly cooked.
- Stir in tomatoes and lentils.
- Cover and let sit over low heat for 5 minutes.
- Adjust seasonings if needed.