This recipe has been one of the gems I’ve stumbled across while eating vegan for Lent.
I was searching for lunch ideas and came across an article that linked to a bunch of vegan lunch ideas. This one originally called for millet which I could not get at either of my local Kroger stores or Trader Joe’s.
We do have a bulk food store nearby, but the idea of taking both girls out into freezing temps for one.more.errand. is enough to make me say, “I’m sure I can substitute something else!”
The first time I made this, I used whole wheat couscous because it cooks up fast, but after having an epiphany that wheat might be poisoning me (dramatic much?) I decided to use my beloved quinoa.
It was delicious both ways and would probably be awesome with millet too. If you can find it!
I modified the original recipe because I wanted to use up the yellow bell pepper in my fridge and it added such a nice, refreshing crunch that I was sure to include it again in the second batch.
You could probably substitute something for the TJ’s 21 Seasoning Salute but it is such an extensive blend of spices and flavors that I’m not sure you would achieve the awesome flavor in this dish without it. It’s less than $5 and you’ll want to make this again and again so do yourself a favor and throw a jar of it into your cart next time you’re at Trader Joe’s.
Don’t throw it. You’ll break the glass jar.
Gently place it in your cart.
You’ll be glad you did :)
Ok, so the recipe!
- 1 cup dry quinoa, rinsed and prepared according to package directions
- 1 cup dry lentils, picked over, rinsed and prepared according to package directions
- Olive oil to taste
- 1 large heirloom tomato (or regular old tomato) diced
- 1 lemon, zest and juice
- 2 teaspoons Trader Joe's 21 Seasoning Salute
- 4 green onions, chopped
- Salt and freshly ground pepper to taste
- Prepare the lentils and quinoa (separately) according to package directions. They will each take about 20-30 minutes. Remove both pans from the heat (drain the lentils) and cool both to room temperature.
- In a large bowl, toss quinoa and lentils in a splash of olive oil. Add tomatoes, lemon zest and juice, seasoning, and green onions. Salt and pepper to taste.