A favorite from The New York Times.
As usual, I simplify this when I make it: I just use regular quinoa and regular lentils.
When approaching vegan cooking for the first time, people sometimes worry about having to hunt all over for unfamiliar and possibly expensive ingredients to make exotic dishes. I never do that. Lots of vegan recipes are simple and cheap to begin with, but if I come across one like this that calls for something unusual like red quinoa, I just ignore it and use the regular kind, and everything (almost) always turns out not only fine, but delicious.
Quinoa with Spiced Lentil Dal
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