gluten free | vegetarian | egg free | soy free

30 minutes or less

What You’ll Need:

1/2 c dry whole (not split) lentils

1/2 c quinoa

1 bunch asparagus, trimmed & cut into bite size pieces

1 Tbsp olive oil

sea salt & black pepper to taste

parchment paper or a silicone mat

1 bunch fresh parsley, trimmed & chopped

1/3 c almond slivers

juice AND zest of 1 lemon

1/4 c olive oil

1/4 tsp sea salt

2 tsp dijon mustard

4-6oz feta cheese, crumbled

Preheat oven to 400*

Rinse lentils with cool water.

Combine lentils & quinoa in a medium saucepan or in a rice cooker with 1 1/2 c filtered water. Add a drizzle of olive oil & a pinch of salt. Cook for about 20 minutes, or until water is absorbed.

Toss asparagus with olive oil & salt. Spread evenly on a sheet pan lined with parchment paper & pop into the oven for 20 minutes,.

Meanwhile, combine parsley & remaining ingredients in a large serving bowl.

Add cooked lentils, quinoa & asparagus to the bowl, toss to combine.

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Serves 2-3