Quinoa & Lentil Bowl

• 1 cup quinoa - cooked
• 1 cup lentils - cooked
• 1/2 cup edamame
• 1 bunch broccolini - chopped, including stems
• 1 clove of garlic - sliced
• 1 tablespoon coconut oil/ghee
• 2 teaspoons cumin seeds
• 1 teaspoon paprika/ chilli flakes
• salt and pepper
• 1/4 cup almonds - chopped
• juice of lemon

1. Heat the ghee/coconut oil in a saucepan. Add garlic, cumin, chilli flakes and cook for 10-15 seconds until fragrant.
2. Add edamame and broccolini with couple of teaspoons of water, put lid on and cook for 5 mins until vegetables are tender but still have bite.
3. Add cooked quinoa and lentils, mix well. Season with salt and pepper and cook for another 5 minutes uncovered.
4. Remove from heat and add lime juice and almonds. Mix well and serve warm.
5. *To cook quinoa:rn1 cup raw quinoa (1 cup dry quinoa = 3 to 3-1/2 cups cooked)rn+ 1 1/2 cup waterrn+ 1 tsp saltrnRinse quinoa in a strainer under running cold water. In a large pot, bring water to a boil. Add the quinoa and salt, mix well. Cover with tight fitting lid, reduce the heat to very low and allow to simmer until all the liquid gets absorbed, about 15 minutes. Remove from the heat and allow to sit for 5 minutes, covered with lid. Fluff the quinoa with fork and set aside to cool completely.
6. *To cook lentils:rn 1 cup dry lentils (1 cup dry lentils = 2 to 2-1/2 cups cooked)rn+ 3 cups waterrnRinse and drain the lentils. Place lentils in a saucepan and cover with water. Bring to boil, lower the heat and simmer for 30 minutes. Check to make sure lentils are cooked. Drain the excess water and set aside to cool completely.

quinoa, edamame, clove of garlic, coconut oil, cumin seeds, chilli flakes, salt, lemon

Taken from food52.com/recipes/32881-quinoa-lentil-bowl (may not work)