Directions

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  1. Soak the quinoa, lentils and rice in water that has had a squeeze of lemon juice in.
  2. Soak ideally overnight, but at least for 4-6 hours with frequent water changes. When ready to cook drain all the water.
  3. Place a medium saucepan on low heat and add all the ingredients at the same time apart from the spinach and butter. Yes it really IS this easy.
  4. Stir at regular intervals to prevent from sticking to the base.
  5. It is cooked when all the water has been absorbed and you have a consistency similar to porridge.
  6. Remove the cinnamon sticks and cloves (you do not want to bite into either of these)
  7. Add the spinach and stir it through to wilt it (you can use more or less spinach or other greens too such as big basil leaves, rocket etc.)
  8. Add the butter or coconut oil for further richness and comfort and serve either with some live (fermented) yoghurt and home made pickle or as a side dish to some grilled fish.