Category: Side Dishes
2 cups of dry quinoa
1 1/2 cups of dry lentils
1 tablespoon of coconut oil
2-3 cloves of garlic
1 chopped yellow onion
2 cups of sliced mushrooms (any kind)
1 bunch of asparagus cut into 1 1/2 inch pieces
1 zucchini, diced into cubes
Salt and pepper to taste
Cook the quinoa in vegetable or chicken broth until done
Rinse the lentils then place in boiling water until the lentils are soft but not mushy (about 10-15 minutes)
In a pan with coconut oil, sauté the garlic, onion and mushrooms then add the asparagus and zucchini.
When the veggies are done, place in a serving bowl with the quinoa and veggies. Drain the lentils and add them too. Add salt and pepper to taste and serve.