Wednesday, February 22, 2012

Adventures in the Kitchen Week 2

Alright....this time I am venturing into the world of Quinoa (Keen-wa) for a "warm up your insides" kind of stew for a cold winter day. We ate this for lunch with some cut up veggies on the side.

Adventures in the Kitchen Recipe # 2

Quinoa, Carrot and Lentil Stew
Prep time: 10 min  Serves: 4

Not my picture but is the same yumminess as mine.
1/2 Cup Quinoa
1/2 Cup Red Lentils
4 Cups Vegetable or Chicken Stock
1 Cup Water
1 1/2 Cups Sliced Carrots
1 Cup Diced Red Onion (I used yellow onion)
2 Teaspoons Minced Fresh Garlic
1 Teaspoon Cumin
1 Teaspoon Coriander
1/4 Teaspoon Salt
1 Cup Diced Red Bell Pepper
2 Tablespoons Fresh Cilantro (*I didn't include this)

Combine the quinoa, lentils, stock and water in a large saucepan and bring to a boil.
Reduce to a simmer, cover and cook for 10 minutes.
Add the carrots, onion, garlic, cumin, coriander, and salt and cook for 5 minutes.
Add the red pepper and cook 5 more minutes.
*Add the cilantro. Serve immediately.

Taken from Quinoa, the Everyday Superfood 365.

This is a recipe I have made twice now....and it was so good both times! The adults in my life loved it (hubs and mom-in-law and me!). As for the kids....Kaitlyn ate a kid sized bowl and seemed to like it enough to finish and after adding raisins Lily ate it til the raisins were all gone. You know what they say....keep trying and they may just end up liking it! No heat from spices, hearty and packed with 2 of nature's protein sources makes this stew a cheap, easy, healthy and yummy lunch.

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