Ingredients:
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Amount (1, .50 , 8) |
Unit (cup, Tbsp, g, ml) |
Item (egg, chaya leaves, sugar) |
Preparation (crushed, diced, whole) |
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2 |
tbsp | olive oil | |
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5 |
cloves | garlic | peeled and chopped |
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4 |
shallots | peeled and chopped | |
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2 |
leeks | cleaned and chopped | |
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1 |
cup | quinoa | |
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2 |
cups | water | |
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1 |
tbsp | tamari | |
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½ |
tsp | marjoram | |
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½ |
tsp | black pepper | |
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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.