Lentils & Quinoa

This well rounded vegetarian dish is sure to "hit the spot" on a cold winters day.

Ingredients 


1 tsp olive oil
1 stalk of celery, diced
1 1/4 cup green lentils
1 cup cooked quinoa
1/4 cup chopped fresh dill
1/2 tsp dry basil
1/2 tsp garam masala
1/4 tsp turmeric
1/4 tsp granulated onion
5 cloves of garlic
1 cup pearl onions
1 tbsp chopped jalapeno
3 cups stock/broth of choice
1/2 tsp seal salt
fresh cracked black pepper

Directions
 
  Sautee the onion, garlic, celery and jalapeno w/ the olive oil on low heat for about 5 minutes , stirring occasionally. Next, add the lentils and remaining spices/herbs along with 2 cups of the stock. Bring it to a boil, then reduce to a simmer. If you would like more of a "soup" use more broth.  Finally, when the lentils have cooked, stir in the cooked quinoa and let it warm through.

Tastes even better the second day!

Quinoa and Black bean stuffed Butternut Squash

This is as simple as healthy recipes get. Simply save the bottom round portion of the butternut squash, take out all the seed and sprinkle it with a little bit of raw sugar. Broil it on low while you make the stuffing.

The stuffing consisted of one can of Trader Joe's Cuban Black beans poured into a pan ( drain at least half the liquid), 1/3 cup of quinoa, a pinch of turmeric, and a pinch of granulated onion. Add about 1/4 cup of chicken broth to this and let it simmer until the liquid has been absorbed and quinoa is cooked ( it should be partly translucent)

By this time the Butternut should be cooked and nicely caramelized along the top. Portion some of the filling into the center of the squash, top with fat free feta and garnish with cilantro.

Post Note:  Some freshly chopped cilantro folded into the filling at the end would be a perfect addition