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Prep
Difficulty
Easy
Time
Estimate
30 mins
Boil the lentils. Dice the onion, start to saute. Shred the beets and carrots. Deseed the pomegranate. Place the quinoa in the water to simmer. Add the shredded veggies to the onions as needed. Toss the quinoa with the nuts & pomegranates and finish the warm lentils. Serve together on a bed of baby greens.
Slightly sweet, almost bitter with a bit of a tingle from the vinegar makes these lentils & beets a touch more extraordinary. If you are starting from dry lentils- boil them first for about 20-45 minutes depending on the type & size of the beets. We used brown lentils and they typically take closer to 45 minutes to cook.
Cooked quinoa is tossed with dazzling pomegranate seeds and toasted almonds. The extra bit of protein from the nuts makes this quinoa a satisfying pairing with vegetables. It can also be enjoyed hot, warm or as a cold salad.
