NUTRITION

SERVINGS

INGREDIENTS

0.13 cup white quinoa

0.33 cup green lentils

1.25 cups vegetable broth

0.5 tsp toasted sesame oil

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

1 cup baby bok choy

0.25 cup fresh cilantro

0.25 cup fresh mint

0.5 tbsp hemp hearts

1 medium scallion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  1. Rinse the white quinoa and green lentils under cold water until the water runs clear to remove any bitterness.

• 2

  2. In a medium saucepan, heat the toasted sesame oil over medium heat and sauté the minced fresh ginger and garlic for 1 minute until fragrant.

• 3

  3. Add the rinsed quinoa and lentils to the pan, stirring for 2 minutes to toast the grains slightly.

• 4

  4. Pour in the vegetable broth, sea salt, and black pepper, then bring the mixture to a boil.

• 5

  5. Reduce the heat to low, cover the pan, and simmer for 18 to 20 minutes until the liquid is fully absorbed.

• 6

  6. During the final 5 minutes of simmering, place the chopped baby bok choy on top of the grains to steam until tender.

• 7

  7. Remove the pan from the heat and let it sit, covered, for 5 minutes to allow the steam to finish the cooking process.

• 8

  8. Fluff the pilaf with a fork and stir in the tamari, fresh cilantro, fresh mint, hemp hearts, and sliced scallion before serving.