• 1 1/4 cup dried lentils, any color
  • 2/3 cup dried quinoa
  • 3 cups water
  • 3/4 tsp. curry powder
  • 8 oz. brussels sprouts
  • 1 cup thinly sliced shallots (about 3-4)
  • 2 Tb. olive oil
  • 1/2 cup Red Peppers, chopped
  • 1/2 cup chopped scallions
  • 1/2 lemon, juiced
  • Salt and pepper


  1. Preheat the oven to 400 degrees F.
  2. Place the quinoa and lentils in a medium stockpot with 3 cups of water, 1 tsp. salt, and 3/4 tsp. curry powder. Bring to a boil, then cover and reduce the heat to medium-low.
  3. Cook for 25-30 minutes until the quinoa is fluffy and the lentils are cooked, but firm.
  4. Remove from heat, but keep covered until ready to use.
  5. Meanwhile, cut the brussels sprouts in half and slice thin.
  6. Place them on a rimmed baking sheet with the sliced shallots and drizzle with olive oil.
  7. Toss to coat then spread them out thin and salt and pepper.
  8. Bake for 20-25 minutes, until crispy.
  9. Fluff the quinoa and lentils and move to a large bowl. A
  10. dd the crispy brussels sprouts and shallots, chopped peppers, chopped scallions, and the juice of half a lemon.
  11. Toss and salt and pepper to taste.
  12. Serve immediately.