Ingredients
- 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
Directions
- Preheat the oven to 400 degrees F.
- 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.
- Cook for 25-30 minutes until the quinoa is fluffy and the lentils are cooked, but firm.
- Remove from heat, but keep covered until ready to use.
- Meanwhile, cut the brussels sprouts in half and slice thin.
- Place them on a rimmed baking sheet with the sliced shallots and drizzle with olive oil.
- Toss to coat then spread them out thin and salt and pepper.
- Bake for 20-25 minutes, until crispy.
- Fluff the quinoa and lentils and move to a large bowl. A
- dd the crispy brussels sprouts and shallots, chopped peppers, chopped scallions, and the juice of half a lemon.
- Toss and salt and pepper to taste.
- Serve immediately.