---------- Recipe via Meal-Master (tm) v8.04
       Title: Tomato Lentil Stew Over Quinoa
  Categories: Stews, Low fat
       Yield: 1 servings
         2 c  lentils  -- washed
         2 lg onions
         5 md tomatoes
         3 TB canola oil
   :          water
       3/4 ts salt
     1 1/2 ts marjoram
     1 1/2 ts savory
   In a medium-large saucepan boil lentils in water for
   about 30 - 40 minutes (or until thoroughly cooked).
   While these are cooking, chop onions and tomatoes.  In
   a very large skillet or pan, sautee onions until they
   are just about cooked (mostly translucent).  Add
   tomatoes and stir occasionally.  Crush the marjoram
   and savory in your palm and rub together to release
   the flavor, and add to the pan.  Add the salt.  When
   it seems the tomatoes are fairly stewy and cooked, add
   the cooked, well drained lentils (which by this time
   should be done).  Cook together for a few minutes to
   get an even mixture. To cook quinoa, boil two parts
   water to one part quinoa.  Add grain (supposedly
   you're supposed to rinse it, but I don't have a fine
   enough colander, so I do without this step).  Cover
   and lower to a simmer. Cook for 15 minutes.  Stir and
   let sit covered off the heat for ten minutes before
   serving. This is a really good dish with steamed
   cauliflower and for a really neat touch, try adding
   some cooked arame seaweed on top.  Soak a handful of
   arame in cold water (you don't need very much of this
   ~ a little goes a LONG way, and it’s very very dense
   in nutrition).  In a small pan heat some oil and add a
   couple cloves of chopped or pressed garlic, and a very
   small amount of diced ginger (optional).  Add drained
   and squeezed arame and sautee for a few minutes. Add
   soy sauce to taste.  When the arame becomes crispy
   it’s ready to eat. Just sprinkle on top of the stew,
   or any pasta dish for that matter.
   Recipe By     : tara@starburst.umd.edu (Tara McDermott)