Garlicky Quinoa and Lentils with Ricotta

Quinoa

• 1 cup quinoa — uncooked

Ricotta

• 1 piece extra-firm tofu — 14-ounce (400 g) block
• 1/4 cup nutritional yeast — 20 g
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp salt
• black pepper — freshly cracked; quantity not stated
• 1 1/2 tbsp olive oil
• 1 piece lemon — medium; zest and 1 tbsp juice, plus more to taste

Garlicky Pepitas

• 2 tbsp coconut oil
• 4 clove garlic — thinly sliced
• 2 tsp coriander seeds — lightly crushed
• 1/2 cup pumpkin seeds
• 1/2 tsp red pepper flakes — to taste; English source malformed as '½ to teaspoon'; Indonesian says ½ teaspoon
• salt — quantity not stated

Finishing

• 1 1/2 cup lentils — 175 g

1. 1

   Bring 1¼ cups water to a boil. Add salt and quinoa. Cover and cook on low until liquid evaporates and quinoa is tender, about 12 minutes. Fluff. Optionally spread on a sheet pan.

   Timer 12 min
2. 2

   Drain tofu and dab away excess water. Crumble into a food processor. Add nutritional yeast, garlic powder, onion powder, salt, pepper, olive oil, lemon zest, and 1 tablespoon lemon juice. Blend smooth; adjust lemon or salt.
3. 3

   Heat the oil specified by the source method in a sauté pan over medium heat. Add garlic and cook about 1 minute, separating slices. Add coriander and pumpkin seeds for 2–3 minutes. Add chili flakes and flaky salt for the final 30 seconds. Prevent browning.

   Timer 3 min
4. 4

   Assemble quinoa and lentils in a bowl. Add dollops of ricotta and pour the spiced garlicky pumpkin seeds over them.