Ingredients

1 teaspoon salt plus a pinch of salt
1 cup (175g) uncooked quinoa, preferably sprouted
1 cup (200g) dried red lentils, rinsed
1 teaspoon ground turmeric

1 teaspoon ground ginger

1 teaspoon ground cumin
1⁄2 teaspoon ground white pepper
2 tablespoons olive oil
2 cups (300g) chopped yellow onio
3 tablespoons all-purpose flour
2 large eggs, whisked, or 1 large egg, and 2 large egg whites

For the basil cream:

1⁄2 cup (125ml) 2% fat Greek yogurt
1⁄2 cup (30g) packed fresh basil leaves
1⁄4 teaspoon salt
2 tablespoons crème fraîche