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coconut quinoa power bowls


For the grains

  • 1/2 cup quinoa
  • 1/2 cup lentils (I used French lentils)
  • 2 cups water
  • pinch of salt

For the bowls

  • 2 tbsp olive oil
  • 1 garlic clove, smashed
  • 2 inch piece of ginger, peeled and sliced into rounds
  • pinch of chili flakes
  • 1x 14 oz can of coconut milk or coconut cream
  • 1/2 cup water
  • 14 tbsp white miso paste
  • 1 lemon or lime
  • 1 pint cherry tomatoes, quartered
  • generous handful of assorted micro greens


  1. In a small pot, bring the water to a boil. Add a pinch of salt. Pour in the lentils and quinoa and bring to a boil. Reduce the heat and simmer, covered, for about 20-25 minutes. Set aside until ready to use.
  2. To make the broth, warm the olive oil over low heat in a mid-sized soup pot. Add the garlic, ginger and chili flakes and sauté for about 2 minutes.
  3. Add the coconut milk, water, and miso paste to the pot. Start with 1 tablespoon of miso paste and increase as needed to suit your taste. Whisk well to dissolve. Simmer the broth for about 20 minutes or so. If you prefer a thinner consistency, add a little more water. Strain your broth and return the soup to the pot. Add the juice of 1/2 a lemon (or lime) plus more to taste.
  4. To serve, scoop a good portion of the grain mixture into shallow bowls and pour the broth over the top. Add cherry tomatoes and sprinkle with micro greens.