Quinoa Lentil Pilaf

A perfect dish to make on Sunday, and serve over greens with an extra squeeze of lemon for lunch each day.

2 c cooked quinoa
2 c cooked lentils

4 carrots, diced
4 celery stalks, diced
1 whole purple onion, diced
2 medium sweet bell peppers, diced
1/4 c fresh parsley

1/2 c olive oil
zest AND juice of 2 lemons

2 tsp paprika
1/2 tsp cumin
2 tsp turmeric
2 tsp sea salt
fresh ground pepper


Cook quinoa and lentils (1 c each dry; cover with 2 c water, a shake of salt, little olive oil. Bring to boil, lower to a simmer, until liquid is absorbed)

Meanwhile, dice veggies, combine in large bowl.

Zest and juice lemons, combine with olive oil and spices. 

Add cooked lentils and quinoa to the goodness. Add additional salt and pepper to taste.


Serves 8. Inspired by the Beachbody Ultimate Reset.