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Lilly’s Table

 

Meal Detail

 

Dinner

Warm Lentils & Balsamic Beets with Nutty Quinoa & Citrus, Avocado & Fennel Salad

from the Week of January 24, 2016


  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

1. Cook the lentils if not already done. Once they are done, wipe out the pan and cook the quinoa in it.
2. Meanwhile, chop or shred up the veggies. Start to sauté the beets & carrots.
3. Chop up the nuts for the quinoa.
4. While everything is cooking prepare the salad, slicing the veggies, preparing the lettuce and making the dressing.
5. Toss each dish with its final ingredients and serve altogether. The nice thing about this meal is it is lovely hot or at room temperature.


Recipes for this Meal


Winter
Photo of Warm Lentils & Balsamic Beets
  • Easy
  • Medium
  • Hard
Warm Lentils & Balsamic Beets

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.


Spring
Photo of Nutty Quinoa
  • Easy
  • Medium
  • Hard
Nutty Quinoa

Toss your favorite combination of nuts with quinoa- in bits & pieces- for a protein bursting grainy side dish.


Winter
Photo of Citrus, Avocado, Fennel Salad
  • Easy
  • Medium
  • Hard
Citrus, Avocado, Fennel Salad

In winter, seasonal citrus pairs nicely with creamy avocado and crunchy fennel in this simple salad. Use the most beautiful citrus you can find: oranges, grapefruit, blood oranges, or ruby reds. Make sure your avocado is ripe by gently pressing near the stem to avoid bruising.