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Lemon Parsley Quinoa





Adapted from Kate O'Donnell's recipe by the same name in her book, "Everyday Ayurveda: Cooking for a Calm Clear Mind", I make this simple recipe every few weeks for my family and its always well received. If you're thinking of having me cook for you postpartum, be sure to request this recipe by name as it is an easy one for me to make a double batch of and feed my family while also helping feed you and yours. Due to it's soupy nature, it freezes well making it a great candidate for stocking your freezer with a few jars in preparation of baby's arrival.




Ingredients:


1 cup quinoa

1/2 cup yellow lentils

4 cups filtered water

1/4 tsp fenugreek seeds

1/2 tsp coriander seeds

1/2 tsp mustard seeds

1 clove

1/4 cinnamon powder

1/4 black pepper

pinch of hing (optional)

1 tsp black cumin seeds

zest of 1 lemon

juice from 1 lemon

2 tbsp ghee

1 tsp salt

3 tbsp chopped parsley


Instructions:


  1. Soak quinoa and lentils in water the night before (just put them in the same jar).

  2. Bring water in large pot to boil and add pre-soaked quinoa, lentils and spices. Upon boiling, reduce heat to a simmer and cover. Continue to cook until lentils become tender (20 minutes or longer). Mixture will be soupy.

  3. Remove from heat and stir in remaining ingredients. Enjoy hot!