YOUR SOLIN GENERATED RECIPE
Crispy Lentil and Quinoa Bowl with Roasted Broccoli
Pan-seared lentils and quinoa tossed with tender roasted broccoli and a savory sprinkle of nutritional yeast for a satisfying, nutty finish.
INGREDIENTS
1 cup Cooked Brown Lentils
1.5 tablespoons Cooked Quinoa
3 tablespoons Nutritional Yeast
0.6 cup Broccoli Florets
1 teaspoon Lemon Juice
0.25 teaspoon Garlic Powder
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Place the broccoli florets on the tray, mist lightly with water or lemon juice, and season with a pinch of salt.
Roast the broccoli for 12 to 15 minutes until the edges are tender and slightly charred.
While the broccoli roasts, heat a high-quality non-stick skillet over medium-high heat.
Add the cooked lentils and quinoa to the dry skillet, spreading them out in an even layer.
Cook for 5 to 7 minutes, stirring occasionally, until the lentils and quinoa appear toasted and firm.
Turn off the heat and stir in the nutritional yeast and garlic powder, tossing until the grains are well coated.
Transfer the crispy grain mixture to a bowl and top with the roasted broccoli.
Finish with a fresh squeeze of lemon juice and a crack of black pepper before serving.