Lentil and Quinoa Pilaf

This weekend was amazing. Sunny, warm, and beautiful. The boys played all weekend in the water, running around the neighborhood in flip flops and swim trunks. Spring had sprung and it was great! And then came Monday. Since rain is few and far between for us here in Southern California, I didn't take the time to look at the weather. I figured it would be just another beautiful, cool morning for a run. Turns out I was wrong. It did rain, right in the middle of a very fast paced 5 mile run. At the end, I was cold, wet, with two rubbery legs, and felt completely exhilarated. It also makes me crave something really warm to eat when the cold run and subsequent hot shower are all said and done. Today lentils and quinoa fit the bill.While this may not be as kid friendly as some of the other recipes, this one is super easy, pretty quick, and can be made in large batches for easy lunches/dinners.

Lentil & Quinoa Pilaf

Lentils
1/2 C of uncooked green lentils
1 1/2 C of water
1/2 vegetable bullion cube
1 tsp of cumin
1 tsp of ancho chili powder
Salt to taste

1. Pour water, bullion, and spices into the pot and bring to a boil
2. Toss your lentils into the boiling water and cook for 30-45 minutes until lentils have soaked up all the liquid and are tender.
3. Add salt to taste.
***1/2 cup of uncooked Lentils will yield 1 cup of cooked lentils***


Quinoa
1/2 c uncooked quinoa
1 cup of vegetable broth or water
Salt and pepper to taste

1. Bring water or vegetable broth to a boil.
2. Add in the quinoa and cook until you see tiny spirals (the germ) separating from and curling around the quinoa seeds. The quinoa will have a "fluffy" look to it.
***1/2 cup of uncooked Quinoa will yield 1 cup of cooked quinoa***

Once both are done, layer the lentils over the quinoa and serve hot along side of a green salad.  This makes for a very high protein, satisfying lunch. Enjoy!