2 cups of Brown lentils
2 cups of Quinoa 1 tbs of curry powder
Himalayan Pink Salt to taste (or sea salt)
1 tbs coconut oil (optional)
Mixed green salad accompaniment
Quinoa: Bring to boil in salted water and simmer on moderate heat for 15 mins. Water level just above quinoa.
Lentils: Boil in pressure cooker on moderate heat for 15 mins. Water level just above lentils.
Dry pan fry curry powder or heat coconut oil on medium heat and add curry, lightly cook for 30 seconds, add cooked lentils with a little water to form a curry sauce and serve on a bed of quinoa.
Salad consists of watercress, rocket and alfalfa sprouts for additional nutritional value. Research the benefits, they are amazing!