NUTRITION

SERVINGS

INGREDIENTS

0.5 cup cooked quinoa

0.75 cup cooked brown lentils

1.5 cup sliced cremini mushrooms

2 cup fresh baby spinach

5 tbsp nutritional yeast

2 tbsp hemp hearts

1 tsp extra virgin olive oil

2 clove minced garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 2

  Add the sliced cremini mushrooms to the skillet and sauté for 5-7 minutes until they release their moisture and develop a deep golden color.

• 3

  Stir in the minced garlic and cook for 60 seconds until the aroma is fragrant but the garlic is not browned.

• 4

  Add the cooked quinoa and cooked brown lentils to the pan, stirring frequently to incorporate the garlic and mushrooms while heating through.

• 5

  Place the fresh baby spinach on top of the mixture and fold gently until the leaves are just wilted and bright green.

• 6

  Remove the skillet from the heat and sprinkle in the nutritional yeast, hemp hearts, sea salt, and black pepper.

• 7

  Drizzle with fresh lemon juice and toss one final time to ensure the savory yeast coating is evenly distributed before serving.