Ingredients:

  • 1 cup (190g) green or brown lentils, rinsed
  • 1 cup (170g) quinoa, rinsed
  • 2 cups (480ml) vegetable broth (or water)
  • 1 tablespoon (15ml) olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon (5g) ground cumin
  • 1 teaspoon (5g) smoked paprika
  • 1/2 teaspoon (2.5g) turmeric
  • 1/4 teaspoon (1.25g) cayenne pepper (optional)
  • Salt and pepper, to taste
  • 1/4 cup (60ml) freshly squeezed orange juice
  • 2 tablespoons (30ml) apple cider vinegar
  • 1 tablespoon (15ml) maple syrup or agave nectar
  • Zest of 1 orange
  • 1/4 cup (60ml) olive oil
  • Fresh cilantro or parsley, chopped for garnish
  • 1 avocado, sliced for garnish
  • 1/2 cup (75g) cherry tomatoes, halved for garnish

Instructions:

  1. Combine lentils and vegetable broth in a medium saucepan; bring to a boil and simmer for 20-25 minutes until tender.
  2. In another large pot, combine quinoa and 2 cups of water; bring to a boil, then reduce to simmer and cover for 15 minutes.
  3. Heat olive oil in a skillet over medium heat; add onion and sauté until translucent (5 minutes).
  4. Add garlic and cook until fragrant (1 minute).
  5. Stir in cumin, smoked paprika, turmeric, and cayenne pepper; cook for an additional minute to bloom spices.
  6. Drain lentils and add to the skillet with sautéed vegetables. Mix in cooked quinoa, seasoning with salt and pepper to taste.
  7. In a mixing bowl, whisk together orange juice, apple cider vinegar, maple syrup, and orange zest. Gradually add olive oil while whisking until emulsified. Season with salt and pepper to taste.
  8. Spoon lentil and quinoa mixture into bowls, drizzle with citrus dressing, and garnish with avocado, cherry tomatoes, and fresh herbs.