After a full week of travel, getting back into my lunch routine was essential. I whipped this up on Monday night and am happily eating it at work for the rest of the week. Yum.
COCONUT QUINOA + LENTILS WITH HARISSA VEGGIES // makes enough for 4
Preheat oven to 325.
Ingredients:
1 cup cooked quinoa
1 can (~2 cups) lentils
1 tsp coconut oil
1/2 tbsp shredded coconut
3 carrots, peeled and cut into 1/2" chunks
1 broccoli, chopped into 1/2" chunks
1 tbsp harissa spice blend
handful of baby spinach
a few slices of avocado
olive oil
What to do:
In a large bowl, combine the carrots, broccoli, harissa and a drizzle of olive oil.
Place the veggies on a parchment lined baking sheet and bake for 30-40 minutes.
While the veggies are cooking, combine the quinoa, lentils, coconut oil and shredded coconut in a bowl. Stir well to combine and set aside.
Once the veggies are ready, serve with a heaping scoop of the lentil quinoa mixture, a handful of baby spinach, some avocado and a final drizzle of olive oil.