• 1 cup mixed quinoa grain

  • 1/3 cup French green lentils

  • 3 medium brown onions

  • 3 garlic cloves

  • 1 head of broccoli

  • 1 zucchini

  • 1 tsp ground cumin seeds

  • 1 tsp sweet paprika

  • ½ tsp garam masala

  • goats fetta (optional)

  • ½ bunch coriander

Soak French green lentils for 1-3 hours (this makes the legumes more digestible, if you are unable to soak them add 15 minutes to cooking time). Rinse lentils and boil in pot of water for 40 minutes.

In the mean time slice onions and fry in coconut oil on medium heat for 5 minutes before turning to low and leaving to caramelise. This should take just enough time for the lentils to be ready. Stirring occasionally.

Rinse quinoa in a fine strainer under fast running water. This is to remove the soap like ‘saponin’ that can be harsh to the tummy. Place quinoa in pot with 2 cups of water and bring to the boil. Once it has begun to boil immediately turn to a low heat and cover. Once the water has been absorbed and the grain has turned plump and translucent it is ready. This should take 12-15 minutes.

Cut broccoli into bite size florets and zucchini into slices. Add these, spices and crushed garlic to onions once they are looking nice and caramelised. Turn up to medium heat and add a little water to lightly steam the vegetables, this should only take a two or three minutes as you want your vegetables to stay crunchy to retain their nutrients as well as adding a different texture to the dish.

After draining the lentils add them and the puffy quinoa to the onion/ vegetable mix and mix well. Add chopped coriander and crumble over goats fetta (your choice as to how much).

Serves 2 or 4 as a side dish.