1HandfulColourful vegetablesa handful shredded red cabbage, a carrot, a parsnip, ½ courgette, a small sweet potato or ¼ butternut squash, a handful of kale or spinach, let your imagination and taste preferences guide you
In a large frying pan or wok, sauté the onion in coconut oil until soft, add the spices and vegetables and cook for 5 minutes.
Add the coconut milk, lentils and chickpeas, garlic and ginger. Simmer for 15 mins
Add quinoa and simmer for another 15 mins
Finally, add miso, olives and season to taste
Soaking grains in warm, acidic water for 7-8 hours improves their digestibility and their minerals also become easier to absorb. Before you go to work, leave the quinoa to soak in 2 cups of water and 2 tbsp of Apple Cider Vinegar. Do the same with the lentils, if using. Although lentils don’t really need soaking, they are easier to digest and need less cooking time. After soaking, rinse well.
Note: as an alternative to beans / pulses, also try other protein sources, such as prawns or chicken. Adjust cooking times accordingly.