Red Lentils and Quinoa
1 teaspoon olive oil
1 medium red onion, finely chopped
1 garlic clove, very finely chopped or pressed through a garlic press
1 1-inch piece of fresh ginger, peeled and finely grated
1⁄2 teaspoon kosher salt
1⁄4 teaspoon red pepper flakes
1⁄4 teaspoon ground black pepper
1⁄8 teaspoon ground cardamom
1 cup red lentils, rinsed well
FOR THE QUINOA
1 teaspoon olive oil
1 garlic clove, very finely chopped or pressed through a garlic press
1 cup red quinoa, rinsed well under cold water
1⁄2 teaspoon kosher salt
1⁄4 cup finely chopped fresh flat-leaf parsley
To make the lentils: heat the olive oil in a medium saucepan over medium heat. Add the onion and garlic and cook stirring often until the onion is soft, about 7minutes.
Stir in the ginger, salt, red pepper flakes, black pepper and cardamom and cook for 1 minutes. Add the lentils and 2 cups of water to the saucepan. Increase the heat to high and bring the lentils to a boil. Reduce the heat to medium low, cover the saucepan, and simmer the lentils until they are very soft and have somewhat lost their shape, about 30 minutes.
To make the quinoa: Heat the olive oil in ta medium saucepan or pot over medium heat. Add the garlic and quinoa and cook, stirring often, until the quinoa is lightly toasted, about five minutes.
Stir in 1 ½ cups water and the salt, increase the heat to high, and bring the quinoa to a boil Reduce the heat to medium-low, cover, and simmer until the liquid is completely absorbed and the quinoa uncoils, about 20 minutes Fluff the quinoa with a fork. Serve the lentils over the quinoa, sprinkled with parsley.