Name: coconut quinoa power bowls
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 cup quinoa; 1/2 cup lentils (I used French lentils); 2 cups water; pinch of salt; 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; 1-4 tbsp white miso paste; 1 lemon or lime; 1 pint cherry tomatoes, quartered; generous handful of assorted micro greens

Ingredients

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
1–4 tbsp white miso paste
1 lemon or lime
1 pint cherry tomatoes, quartered
generous handful of assorted micro greens

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Instructions

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.
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.
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.
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.