Quinoa, Lentil and Vegetable Yum in a bowl
Two servings cooked quinoa
Two servings cooked lentil blend
2 large kale leaves chopped
1/2 cup spinach chopped
1 zucchini chopped
6 Brussel sprouts cut into quarters
1/2 shallot bulb chopped
1/2 red onion chopped
1 scallion chopped
1 can low sodium organic diced tomatoes
1 inch fresh ginger root finely chopped
2 Tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
1 tablespoon nutritional yeast
3-4 leaves chopped fresh basil
1 teaspoon of each: turmeric, cumin, coriander, thyme, Tellicherry Pepper, Himalayan salt
1/4 teaspoon cayenne pepper
In large skillet, heat olive oil and brown onions, shallots, and scallions. Add Brussels sprouts, zucchini, tomatoes, ginger and all spices. Simmer on medium for about 20 minutes adding water in small amounts to steam. Add kale and spinach, and cook another 5 minutes. Add nutritional yeast last.
Meanwhile cook quinoa and lentils and mix together.
keep veggie mixture separate from quinoa and lentils until serving. Top with avocado
This was even more delicious when left in fridge overnight and heated the next day!
About 2-4 servings.