Thursday, January 20, 2011

Coconut Curry Lentil Stew (with Quinoa)

All about QUINOA...

From "A recently rediscovered ancient "grain" native to South America, quinoa was once called "the gold of the Incas," who recognized its value in increasing the stamina of their warriors. Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. Not only is quinoa's amino acid profile well balanced, making it a good choice for vegans concerned about adequate protein intake, but quinoa is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair. In addition to protein, quinoa features a host of other health-building nutrients."

A warm and filling dish full of protein!


  • 1 cup uncooked quinoa
  • 2 cups vegetable broth
  • 2 Tbsp. coconut oil (or canola oil)
  • 1 yellow onion, diced
  • 1 Tbsp. minced ginger root (or pureed)
  • 6 cloves garlic, minced
  • 1 can (14 oz.) of Muir Glen Fire Roasted tomatoes
  • 1 extra cup of veggie broth or water
  • 1 can (14 oz.) Lite coconut milk 
  • 3 Tbsp. brown sugar (optional)
  • 1 Tbsp. cinnamon
  • 3 Tbsp. curry powder
  • 2 Tbsp. ground coriander
  • pinch of cayenne (optional)
  • 2 cups red lentils
Rinsing quinoa in fine mesh strainer.


  1. Soak the quinoa in a bowl with cold water for at least 5-10 minutes. Drain and rinse using a fine mesh strainer. Set aside.
  2. Bring the 2 cups of veggie broth (or water) to a boil in a medium saucepan. Add the quinoa and cover. Reduce the heat to med-low and simmer until most of the liquid has been absorbed (approx. 10-15 minutes). Remove from heat, cover, and set aside.
  3. Melt the 2 Tbsp. coconut oil in a large saucepan over medium heat. Add the diced onion and garlic. Cook until the onion is a bit translucent and has softened a bit (~5 minutes) being careful not to burn the garlic.
  4. Stir in the can of tomatoes, the extra 1 cup of veggie broth (or water), and the can of coconut milk.
  5. Add the brown sugar, cinnamon, curry powder, and ground coriander. Bring to a simmer over medium-high heat, then add in the lentils. Cook just until the lentils are tender, about 15 minutes. Stir OFTEN so the lentils don't burn to the bottom of the pan.
  6. Once the lentils are finished, serve the mixture over quinoa.

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