| Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 1/3 | heads large (6-7" dia) | Cauliflower, coarsely chopped | 4 | cups | Chickpeas (garbanzo beans), canned | 4 | cups | lentils, cooked until firm but tender | 4 | cups | Cooked Quinoa, organic ( 1 dry cup) | 1 | cup | olive oil, extra virgin | 1 | cup | lemon juice, bottled | 3 1/4 | large | Onion, chopped |
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Steps
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Sequence
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Step
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| 1 | drain and rinse garbanzo beans and add to bowl | 2 | rinse and finely slice a medium head of cauliflour | 3 | cook 1 cup dry quinoa in two cups of water until done. | 4 | cook 1 cup of dry french lentils with 2 bay leaves with 4 cups water. Cook until they are firm but tender. When they are done, rinse with cold water to stop the cooking process. | 5 | once quinoa is cooled, toss all ingrediants into a bowl and add olive oil and lemon juice. Salt and pepper to taste! | 6 | Enjoy! |
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