Yesterday I needed some cooked quinoa for a muffin recipe, so I got some of it cooking. Since I like quinoa, I made more than I needed. While it was cooking, I decided to also cook some red lentils, and while those were cooking I added some Penzey’s dried scallions, dried garlic and some of their wonderful Maharaja Curry Powder. When it was done, I added a bit of Earth Balance and some salt.
At this point I had some cooked quinoa and some very basic dal, in two different pots on the stove, and since I was getting hungry, I scooped a helping of each into a bowl and mixed them up. And discovered a truly wholesome, high protein, vegan comfort food. I’m eating the leftovers for dinner today. And it was so easy, no recipe needed, though I’ve given instructions below.
Since I have narcolepsy and have a tendency to lose my focus easily and forget what I’m doing, I always set a kitchen timer when I cook. Since I’ve started using a timer I haven’t boiled anything dry and filled the house with smoke. It’s a good little tool! You can see it on my stove top in the picture.
To cook quinoa:
Add 2 cups of water to a kettle and bring to boil. Adding salt is optional.
When the water is boiling, add 1 cup of quinoa. Bring back to boil, then turn heat down to low and simmer for 15 minutes. Quinoa is done when the water is absorbed and you see the spirals.
To make dal:
Heat 3 cups of water for every 1 cup of red lentils. When water is boiling, add the lentils and return to boil. Add dehydrated garlic, shallots, or onions to taste. Add curry powder to taste. My favorites are Holy Land Madras Curry Powder and Penzey’s Maharaja Curry Powder. Then turn down heat to low and simmer for 30 minutes. Add melted Earth Balance or coconut oil, and salt to taste.
Mix a scoop of each into a bowl and enjoy.