Recipe from Autumn 2014 issue of True Natural Health
INGREDIENTS: (When in season, add fresh young peas and round string beans)
3 cups purified water
1 cup/ 170g white, red quinoa, or tricolour quinoa, or use half if introducing people to this
1 cup/200g brown rice, soaked overnight cuts down cooking time by 10 minutes
1 teaspoon ground cumin powder
1 cup red sweet potato (Kumera), chopped into one inch cubes and roasted
2 cups/400g dry black Beluga, brown or red lentils or 2 x 400g cans of cooked lentils
1 small red capsicum
1 cup celery, finely sliced
1 cup fresh parsley, chopped
GARNISH: ½ cup or more Spanish onion, sliced fine and cherry tomatoes, halved if large or leave whole
½ cup fresh lemon juice
1 clove garlic, minced
1 teaspoon ground cumin
1 – 2 teaspoon maple syrup, agave or honey
- Place 3 cups water, quinoa, soaked and drained brown rice and cumin in a saucepan to come to a boil. Then simmer for 30 minutes till soft and fluffy. Allow to cool.
- Wash and chop the sweet potato to place on a tray and bake in an oven of 150C for 1 hour, then cool. Or, quicker to sauté sweet potato in a tablespoon of coconut oil in a frypan till soft. Leave to cool.
- If preparing lentils, carefully check first to remove any pieces that are not lentils, then bring to a boil, and switch off to stay in that boiled water for 15 minutes. Drain and reboil with new water to simmer and cook for 15 minutes or until they are soft. Much easier to digest and thereby less flatulence.
- Gently fold the capsicum, celery, and parsley into cooled sweet potato, lentils, quinoa and brown rice.
Blend dressing ingredients well. Add to salad, garnish with onion and cherry tomatoes and chill till ready to serve. Add more lemon juice if desired