Quinoa Kitchari (gluten-free, vegan friendly and good for digestion)
I made this for dinner tonight, despite the fact that I felt like run over horse sh*t. It really helped to make my stomach feel a little bit better.
Quinoa Kitchari
1 cup uncooked quinoa
1 cup dried lentils, rinsed and drained (any variety, I used yellow)
5 cups water or vegetable stock
1/4 minced fresh cilantro and dill
tamari sauce (a good soy sauce substitute)
sea salt (optional)
black pepper
fresh chopped ginger
1 1/2 cups chopped cabbage
1 1/2 cups chopped carrots
1 1/2 cups chopped shiitake mushrooms
Directions: Place all ingredients except herbs, tamari, sea salt (optional), and pepper, in a medium-size pot over medium-high heat. Cook until all liquid is absorbed, stirring occasionally. The consistency should be just slightly liquidy. Add more water or stock if necessary as cooking. Add herbs, tamari, sea salt and pepper to taste.
What I like about this recipe is that it can be tailored to fit your preferences.
Quinoa Kitchari
1 cup uncooked quinoa
1 cup dried lentils, rinsed and drained (any variety, I used yellow)
5 cups water or vegetable stock
1/4 minced fresh cilantro and dill
tamari sauce (a good soy sauce substitute)
sea salt (optional)
black pepper
fresh chopped ginger
1 1/2 cups chopped cabbage
1 1/2 cups chopped carrots
1 1/2 cups chopped shiitake mushrooms
Directions: Place all ingredients except herbs, tamari, sea salt (optional), and pepper, in a medium-size pot over medium-high heat. Cook until all liquid is absorbed, stirring occasionally. The consistency should be just slightly liquidy. Add more water or stock if necessary as cooking. Add herbs, tamari, sea salt and pepper to taste.
What I like about this recipe is that it can be tailored to fit your preferences.