GINGER LEMON QUINOA

4 servings, 30 minutes

INGREDIENTS

• 2 tbsp ghee

• 1 tsp coriander seeds, lightly ground

• 1/2 tsp mustard seeds

• 1/2 tsp cumin seeds

• 1 tbsp fresh ginger, peeled and finely chopped

• 1 cup quinoa, rinsed

• 1/2 cup red lentils, rinsed

• 1/2 tsp garam masala powder (or any digestive spice mix)

• 5 cups of water

• 1 cup kale, chopped, stems removed

• Salt and pepper to taste

• Zest of 1 medium Lemon

• Juice of 1 medium lemon

• Fresh parsley or cilantro for topping, chopped

DIRECTIONS

1. Heat 1 tbsp ghee in a large pot over medium heat. Add the mustard seeds and heat until they begin to pop. Add the coriander, cumin, and ginger. Saute for about 1 minute.

2. Add the quinoa and red lentils and saute for another 1 minute.

3. Add the water and garam masala. Bring to a boil, reduce to simmer, cover and allow to cook until lentils and quinoa are soft (about 20-30 mins) adding more water if necessary to achieve a soupy/ porridge like consistency.

4. Once cooked, stir in the kale, salt, pepper, lemon zest, and lemon juice. Serve topped with fresh parsley or cilantro.

#onepotmeal #vata #pitta #kapha #fall #winter #spring #lunch #dinner

Notes

• Super easy tri-doshic gut-loving one-pot meal that you can whip together anytime.

• This meal feels almost like a quinoa kitchari - it has the same healing, nourishing, and grounding vibes.

• This is great on its own, but feel free to top with any #sauce or #chutney that you would like!