Sprouted Red Lentil, Quinoa Nourish Bowl
One of the things I look forward to in the summer is being outdoors. Taking a walk in the woods, planting a garden, doing an outdoor activity, eating dinner outside, going on a picnic or just being in nature are all things that I enjoy. I have found that I always feel relaxed when I’m unplugged and outdoors. It makes me happy and energizes my creative thinking. I often take breaks from the routine busyness of life and engage myself with nature. I think I have never told you before that I work for my husband. I do bookkeeping, payroll accounting, and other stuff like keeping track of the inventory. This keeps me going during the week. My husband is a Veterinarian and owns two pet hospitals in Vancouver. One of the benefits of working with my husband is that while I’m super busy all the time, I can plan my own schedule. So if I want to take a break in the middle of the week … I can.
Whenever time permits I do yoga and go for long walks with my friend Taran. Last few weeks I got so busy that I didn’t get time to see her even though we live in the same neighborhood. So, last Wednesday we both decided to spend sometime at 1001 Steps Park in Surrey. I don’t know who told us about this park but we planned to go there for a change.
She picked me up from my house and we set out to do the 1001 steps. As we were doing this for the first time we were not sure what to expect. We parked our car in the Crescent Beach neighborhood and walked down to where the stairs began. It didn’t take us long to descend the stairs but it was great to be there amidst the greenery and peacefulness rarely experienced in everyday life. At the end of the wooden steps we followed a dirt path leading towards the cobble beach. After stopping to take some photos and admiring the beauty of the ocean, we headed back up the stairs. It was harder on the way up, but it was enjoyable and refreshing. I am not sure why these steps are famous as ‘one thousand one steps’, when in real there are a total of 234 steps. We went up and down three times. After our workout (which we didn’t realize at that time) we stopped for a gourmet coffee at an Italian jewelry and clothing shop in a nearby plaza. Everything was so expensive. We came out without buying anything and had coffee at a different place. Our initial plan was to have lunch together but there was no traffic on the highway plus doing the steps was not that hard so we came back to have lunch at home. (Even though it wasn’t difficult it was still a good workout. My legs kept hurting for three days).
I made lunch from the food I had in the refrigerator. I combined quinoa with sprouted red lentil that I had actually made for millet crepes, and added other plant based goodness into a hearty healthy meal. I adore the way it came about. The presentation looked beautiful so I took pictures and thought to share the recipe with you guys. It was very delicious and all the flavors and textures worked brilliantly together. This recipe is similar to creating a Buddha bowl, the latest food trend. I usually eat my food in a saucer or bowl with three or four items nestled in one so I love its concept of combining all food groups in one bowl.
My dear friends, enjoy the beautiful weather while it lasts and do try this recipe when you want to spend less time on the stove top but want something nutritious and flavor packed. Don’t be put off by the long list of ingredients. It’s incredibly versatile and easily customizable. The main component is the sprouted red lentils. Once they are sprouted it doesn’t take long to cook. For grains although I used quinoa, you can use a different grain. Try rice, millet, or noodles. If you are confused about eating noodles with lentils then check this out. They actually go really well together. Don’t like kale? Try spinach or other greens. Make this recipe your own and have it your way.
Just to let you know the sprouted red lentils was the dish I served with Quinoa tabbouleh during yoga retreat at my home.
Nourishing and flavor packed one bowl lunch.
- 300 g (2 1/2 cups) sprouted red lentil, made from 150 g dry lentil
- 1/3 cup, thinly sliced red onion
- 1" piece ginger, minced
- 1 large roma tomato, finely chopped
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp cumin powder
- Salt to taste
- 3-4 green chilies, chopped
- 1/2 tsp turmeric powder
- 1 tbsp. oil
- 2 tbsp. cilantro, finely chopped
- 1 bunch kale, ribs removed and chopped into small, bite-sized pieces
- 1/4 cup lemon juice
- 1 tbsp. olive oil
- Salt to taste
- 3/4 cup quinoa
- 1 1/2 cups water
- 1 tsp salt
- 1 tsp black pepper
- Mini seedless cucumbers, sliced
- Avocado, diced
- Grape tomatoes, halved
- Red radish, sliced
- Mint chutney
- To prepare quinoa bring 1 1/2 cups of water to a boil.
- Add salt, black pepper and rinsed quinoa. Return to boil, cover, then reduce heat and simmer for 15 minutes or until all the liquid has absorbed.
- While the quinoa is cooking, heat oil in a skillet to cook sprouted red lentil.
- When the oil is hot, add the cumin seeds.
- After they crackle, add the sliced onion and when it turns light brown add the ginger and turmeric powder.
- Stir fry for a minute then add in the chopped tomatoes and salt.
- Cook for few minutes until soft (sprinkle water if you find them sticking at the bottom).
- Now put in the sprouted lentil and 1/2 cup water, cover with the lid, and leave to cook through for around 5-7 minutes.
- Before serving, stir in cilantro, chopped green chili, coriander and cumin powder.
- After the 15 minutes has lapsed remove quinoa from heat and let it sit covered for 10 minutes.
- To make the lemony kale, whisk together the lemon juice, olive oil, and salt. Toss the chopped kale with the lemon marinade in a mixing bowl.
- To serve, place a serving of quinoa, seasoned sprouted lentil and lemony kale on one side in a bowl or saucer. Then the cucumber, tomato, radish and avocado and mint chutney on the other.
This post is part of CookBlogShare.