Quinoa and Lentil Curry with Coconut Milk

Step 1: Rinse the quinoa and lentils thoroughly under cold water.

Step 2: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes.

Step 3: Add minced garlic and grated ginger to the pot and cook for another minute until fragrant.

Step 4: Stir in curry powder, turmeric powder, cumin, coriander, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant.

Step 5: Add the rinsed lentils, quinoa, diced tomatoes (with their juices), and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils and quinoa are tender and the liquid is mostly absorbed.

Step 6: Stir in the coconut milk and spinach. Cook until the spinach is wilted, about 2-3 minutes.

Step 7: Season with salt and pepper to taste. Stir in lime juice.

Step 8: Serve hot, garnished with fresh cilantro.