Coconut quinoa power bowls

• Produce

  • 1 pint Cherry tomatoes
  • 1 pinch Chili flakes
  • 1 Garlic clove
  • 1 2 inch piece Ginger
  • 1 Lemon or lime
  • 1/2 cup Lentils
  • 1 generous handful Micro greens, assorted

• Condiments

  • 1 tbsp White miso paste

• Pasta & Grains

  • 1/2 cup Quinoa

• Baking & Spices

  • 1 pinch Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Liquids

  • 2 1/2 cups Water

• Other

  • 1 X 14 oz can of coconut milk or coconut cream

Found on theclevercarrot.com

Description

Ingredients

• ½ cup quinoa
• ½ cup lentils (I used French lentils)
• 2 cups water
• pinch of salt
• 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

Directions

• 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.
• 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.
• 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.
• 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.