Hearty and full of fiber, this recipe is great for winter. Serve warm as a main dish for a filling meal, or on the side as a replacement for traditional stuffing.
½ cup Living Now Organic Red Quinoa
1 cup water
2 organic garlic cloves, crushed
1 organic onion, chopped
12 organic mushrooms, chopped in half
1 cup organic lentils
2 cups organic, low-sodium vegetable stock
3 organic sweet potatoes, diced
2 tsp. ground cumin
2 tsp. ground cilantro
4 tbsp. organic parsley, chopped
2 tbsp. extra-virgin cold-pressed olive oil
1 tsp. inulin
Preheat oven to 400ºF. In a medium saucepan, add the stock and lentils. Bring to a boil. Reduce heat to a simmer until lentils are tender (about 25 minutes). Add sweet potatoes and cook for another 5 minutes. In another saucepan, add the quinoa (rinsed) and water. Bring to a boil. Reduce heat and simmer for 15 minutes or until liquid is absorbed. Heat oil in a frying pan over medium heat. Add onions, garlic, mushrooms, cumin and cilantro and cook until onions are soft. In a large bowl, combine the quinoa, lentils, mixture of garlic, onions, mushrooms and spices. Mix well. Place in a baking pan and bake at 400ºF for 30-40 minutes until lightly browned. Sprinkle inulin into the mixture and mix well before serving.
This article was originally published on www.NaturallySavvy.com