Cook sprouted lentils and quinoa in the same pot in 15 minutes, add brussels sprouts, a sweet tangy orange, apple, cranberry sauce and it's a beautiful meal.
My husband and I aim to eat at least 1/2 - 1 cup of beans/legumes a day each and between 1/4 cup and 1/2 cup for each of our kids. This recipe will produce more lentils than quinoa so that your meal can be bean strong.
Beans are an excellent carb - because they contain both carbs and protein and so many important nutrients. Feel confident eating beans - they are going to make you so strong and give you energy!
Heat water in a medium sized pot, on high.
Add quinoa and sprouted lentils, stir. Usually the water doesn't need to be boiling, check your instructions. Follow package directions about rinsing, some brands require rinsing to remove bitterness or dirt or pesticides. I often forget, hoping a reminder here helps you remember.
Here are the brands I used - both were available at Costco, other brands will work, check that the cooking time on the lentils is similar to the quinoa - about 15 minutes. It seems that sprouted lentils usually cook faster than non-sprouted lentils.
My sprouted lentils say simmer for 8 minutes then let sit for 4 minutes. My quinoa says simmer for 15 minutes. I like lentils soft rather than chewy so I am happy to cook the lentils a little longer.
Once boiling, stir, reduce heat to low, cover and simmer for 15 minutes or according to package directions. If your lentils are going to take longer, then start them first and add the quinoa when there is 15 minutes cooking time left.
Meanwhile, steam brussels sprouts in a steamer pot on the stove (makes them so juicy and tender, mmmm my favourite way) or in a microwave steamer like this large Epicure silicone steamer. You could also boil them in water, which is what I did this time. Any of these methods takes about 15 minutes.
Now prepare the sauce - the fat-free no-oil Orange Thyme Dressing for example. It's going to take you 10 minutes.
Once the pilaf is done, stir it to combine, it should be fluffy with no moisture. If there is water left, keep it on low for 5 minutes at a time until it is dried out, and reduce the water amount in the future. The lentils spread around the edge with the quinoa in the centre during cooking.
The pilaf should look like this once done.
Serve the pilaf, with brussels sprouts and a generous portion of sauce.
Sometimes my pilaf takes longer to cook - closer to 25 minutes, even though the bags said 15. I probably use a slightly different temperature, or measuring cups. I just keep cooking it until it is dry, and it always comes out fine.