I’ve been a little obsessed with this refrigerated package of simply pre-cooked lentils from Trader Joe’s.
For a few dollars, it has 5 large servings that are ready for soups, salads, or any other fast weeknight creation. And it comes in a packed loaf that’s easy to slice into servings and break apart.
Last night I tossed a large serving with chopped tomato, bell pepper, and carrots and tossed in garlic powder, dried parsley, salt, a smokey seasoning blend, lemon juice, and nutritional yeast to taste.
It made a great one-pot meal for me that was a beautiful presentation of color.
And it was simple and fast which is perfect after a busy Monday.
Tonight I was craving quinoa and needed to use up the last bit of broccoli in the fridge, so I paired the two in a quick quinoa recipe with great flare and texture.
Curried Quinoa & Broccoli
- 1/2 cup quinoa, rinsed
- 1 cup of rough chopped broccoli
- 1 clove of garlic, minced
- 1 tsp. of curry powder
- 1 tbsp. of miso paste
- 1 tsp. of freshly grated ginger
- 1 tbsp. apple cider vinegar
- 2 cups of water
Place all ingredients into a medium sized soup pot and bring to a boil over medium high heat. Reduce heat to a simmer and cover simmering for 25 minutes stirring frequently. Serve and enjoy. Makes 2 servings.
I skipped adding oil into this recipe and I don’t think it needed it, the broccoli broke down and blended with the quinoa giving it a hearty and rich texture.
And it was great topped with nutritional yeast and a dash of smokey seasonings, the curry flavor is present and counters the strong broccoli flavor without being too strong. The ginger and garlic add a nice zing.
And leftovers would be great chilled over a salad the next day.