How about some soup?!
Lemony Vegetable Quinoa Soup
inspired by Arabian Lentil Soup from Appetite for Reduction, by I.C.M.
1 small onion, diced
1 tsp. olive oil
1 c. quinoa
1 can garbanzo beans, rinsed and drained
2 small zucchini, diced
2 large carrots, chopped
4 cloves of garlic, minced
1" section of fresh ginger, peeled and diced or shredded
1/4 c. lentils (all I had left!)
9 c. water +bouillion or vegi broth
1 tsp. coriander
1 tsp. cumin
4-5 leaves of kale, chopped
Juice from half a lemon
Chop up your onion and heat it with the oil. Then add the garlic and ginger. When the onion is translucent, add the broth.
Then add the quinoa and lentils/garbanzos. After it has cooked for about 10 minutes, add the zucchini and carrots.
Bring to a boil!
While everything is cooking nicely, you can add the spices. For me, we are out of ground coriander, so I used a new trick; smashing up coriander seeds! Place the amount you need into a ziplock bag...
Then smush it with a rolling pin! This leaves a bit of the outside, unfortunately, but it gives the lemony taste that we want, so I deal with it.