Lentil Quinoa Bowl with Tomato Salad

Instructions

1. 1

   Cook the quinoa

   • In a small saucepan, combine the rinsed quinoa with 2 cups of water and a pinch of salt.
   • Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until all the water is absorbed.
   • Turn off the heat and let it stand, covered, for 5 minutes. Fluff with a fork and set aside.
2. 2

   Prepare the lentil base

   • Heat the vegetable oil in a large pot or Dutch oven over medium heat.
   • Add the cumin seeds and let them sizzle for about 30 seconds.
   • Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
   • Stir in the grated ginger, minced garlic, and green chili. Cook for another minute until fragrant.
3. 3

   Cook the lentils

   • Add the chopped tomato, turmeric powder, coriander powder, and the remaining salt. Cook for 2-3 minutes until the tomatoes start to break down.
   • Add the rinsed masoor dal and the remaining 1.5 cups of water. Stir well.
   • Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 10-12 minutes, or until the lentils are tender but not mushy.
4. 4

   Combine and finish

   • Once the lentils are cooked, gently fold in the cooked quinoa.
   • Stir in the garam masala and fresh lemon juice.
   • Garnish with chopped coriander leaves before serving.