Tropical Quinoa Lentil Dinner Bowl Recipe

About this recipe

This gluten-free and vegetarian dinner combines the tropical sweetness of pineapple with the warmth of curry spices, complemented by quinoa, lentils, and crunchy pecans. A satisfying and wholesome meal for solution seekers.

Ingredients

• 1 ltr Real Fruit Power Pineapple Juice
• 500 g Quinoa
• 500 g 24 Mantra Organic Malka Masoor
• 100 g Fruitri Premium Pecan Nuts
• 150 g Spring Onion (Kandychi Path)
• 1 kg Akar Powder Salt
• 50 g Sakthi Curry Powder
• 100 g Chukde Coconut Powder

Instructions

1. 1. Pour the pineapple juice into a measuring pitcher and add enough water to make 2 cups. Set the pineapple chunks aside.
2. 2. In a medium saucepan, combine the pineapple juice mixture, 1/2 cup quinoa, and 1/2 cup masoor dal. Add 1/2 teaspoon salt and 2 teaspoons curry powder. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer for about 30 minutes, or until the quinoa and masoor dal have absorbed the liquid.
3. 3. Stir in 1/2 cup chukde coconut powder and let it simmer for an additional 5 minutes to blend the flavors.
4. 4. Add 1/4 cup chopped pecans and 1/4 cup finely diced spring onion to the saucepan. Stir well and cook for 2-3 minutes until heated through.
5. 5. Transfer the mixture to serving bowls. Serve warm and enjoy.