coconut quinoa power bowls
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
For the grains
  • ½ cup quinoa
  • ½ cup lentils (I used French lentils)
  • 2 cups water
  • pinch of salt
For the bowls
  • 2 tbsp olive oil
  • 1 garlic clove, smashed
  • 2 inch piece of ginger, peeled and sliced into rounds
  • pinch of chili flakes
  • 1x 14 oz can of coconut milk or coconut cream
  • ½ cup water
  • 1-4 tbsp white miso paste
  • 1 lemon or lime
  • 1 pint cherry tomatoes, quartered
  • generous handful of assorted micro greens
Instructions
  1. In a small pot, bring the water to a boil. Add a pinch of salt. Pour in the lentils and quinoa and bring to a boil. Reduce the heat and simmer, covered, for about 20-25 minutes. Set aside until ready to use.
  2. To make the broth, warm the olive oil over low heat in a mid-sized soup pot. Add the garlic, ginger and chili flakes and sauté for about 2 minutes.
  3. Add the coconut milk, water, and miso paste to the pot. Start with 1 tablespoon of miso paste and increase as needed to suit your taste. Whisk well to dissolve. Simmer the broth for about 20 minutes or so. If you prefer a thinner consistency, add a little more water. Strain your broth and return the soup to the pot. Add the juice of ½ a lemon (or lime) plus more to taste.
  4. To serve, scoop a good portion of the grain mixture into shallow bowls and pour the broth over the top. Add cherry tomatoes and sprinkle with micro greens.
Recipe by The Clever Carrot at https://theclevercarrot.com/2015/04/coconut-quinoa-power-bowls/