11.13.2013

COCONUT QUINOA + LENTILS WITH HARISSA VEGGIES


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.


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