Lentil, Quinoa, and Vegetable *Recipe*

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Introducing a dish that is GREAT FOR MULTIPLE DAY PREP! I love preparing dishes that can be cooked in larger batches to save time during tight work weeks, and that is also easily incorporated into a variety of meals, and at different meal times (I will often make something that I eat for lunch one day, and for dinner 2 days later!). This quinoa and lentil dish may look a little intimating to prepare for the new-home cook, but rest assured that even the novice chef can prepare this. It's super easy to make, pairs well with any protein, or the main dish can be simply altered to make larger or smaller portions. Even better, it keeps for approx 5 days in the fridge and will provide the whole family with their MUCH needed recommended intake of dietary fiber(super important!). Bon appetit!The Ingredients:  (level 4 dish)

1-3 cups of boiling water (depends on how much you are making).

1/2-1.5 cup uncooked quinoa ( see previous advice in post for measurement suggestions).

Bulk Grains from Whole Foods

 is my favorite way to purchase organic, clean grains for specialty dishes such as this.

1-2 cups dried lentils. I like

French lentils

for this particular dish, but have also substituted them for

black lentils

when in a bind.

2-3 tablespoons olive oil, divided

2-3 cups diced zucchini (based on preference.)

2/3 cup diced red bell pepper

OR

2/3 cup OR celery, diced, or those who avoid bell peppers.

2/3 cup diced green bell pepper

OR

 1/4 cup leeks, julienned, or those who avoid peppers.

1/2 cup finely chopped red onion.

It can be omitted if you include leeks

.

1 tablespoon of Greek yogurt

1 teaspoon grated orange rind

1/4-1/3 cup fresh orange juice

2-3 tablespoons fresh lemon juice

1/2 teaspoon salt

1/8 teaspoon ground red pepper, chili flakes, or

cayenne pepper

1-1.5 cups of yogurt (optional).

The Prep

Lightly toast dry quinoa in 1/2 tablespoon of olive oil. Toast the quinoa for roughly 2 minutes, or until lightly browned, and then add water. Bring to a boil for approx. 1-2 minutes, then bring the boil down to lowest flame. Cover halfway, cook for approx. 10 min at low setting, then turn flame off, cover fully, and allow to steam for the remainder of the prep duration.Place the lentils in a large saucepan; cover with water to 2 inches above lentils, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain well; add to quinoa, and set aside.

Combine remaining oil, orange rind, orange juice, lemon juice, salt, and pepper in a small bowl; stir well. Add to quinoa mixture; toss gently. Serve warm or at room temperature. Add a side of greek yogurt if desired.

Hope you enJOY!Yve* Learn more about about The 40 Day Green Cleanse program and upcoming enrollment dates by visiting our site and following us on Facebook and Instagram.