- 1 cup (170 g) tri-colored quinoa, rinsed
- 5 cups (1.19 L) water, divided
- 1 cup (77 g) sprouted green lentils
- Spices of your choice, to taste (dried cumin, paprika, dried onion flakes, etc.)
- 1 tomato, chopped
- ¼ cup (38 g) red onion, chopped
- 2 red chiles
- 2 cloves garlic, minced
- ½ cup (119 mL) water
- 1/3 cup (79 mL) olive oil
- 2 tablespoons brown rice vinegar
- Lemon juice, to taste
- In a saucepan, combine the quinoa and 2 cups (474 mL) of the water. Bring to a boil, cover, and lower the heat to medium. Cook for 15 minutes or until the quinoa is done.
- While the quinoa is cooking, combine all the sauce ingredients, except the lemon juice, in another saucepan. Heat the sauce for 5 minutes and transfer it to a blender. Blend until it is smooth, and season to taste with the lemon juice. Return to the pan and cook it over low heat for 5 minutes, or until it is warm.
- In a medium saucepan, bring the remaining 3 cups (711 mL) of water to a boil. Pour in the lentils and gently boil for 5 minutes. Remove them from the heat. Cover the lentils and let them stand for 4 to 8 minutes.
- Combine the quinoa and lentils in a food processor with half of the sauce and any spices you want to use. Pulse until the mixture is well combined, but not too wet.
- With your hands, shape the mixture into medium-sized patties. Place the patties in the refrigerator for a few minutes to let them set before cooking.
- On a greased griddle or skillet, cook each patty for 5 minutes per side. Cover the patties with the remaining sauce and enjoy!