Lentils, 1 cup
Quinoa, red, 1 c., washed well
Honey or maple syrup
Garlic, 2 cloves
onion, 1/2, chopped
cumin, coriander, turmeric, Aleppo pepper
Hazelnuts, 1/3 cup toasted and chopped
Vegetable stock for cooking quinoa
1. Cook lentils in boiling salted water until done. Drain.
2. Toss Brussels sprouts with olive oil, S&P and roast in 400 degree oven 15-20 minutes, cut in 1/2 if large. Remove from pan to bowl and while hot, toss with honey.
3. Make pilaf with quinoa: Sauté 1/2 chopped onion in a medium saucepan with olive oil. Put in: cumin, coriander, turmeric and Aleppo pepper and then garlic and cook 1/2 minute until fragrant. Put in rinsed quinoa and cover with vegetable stock by at least 1 inch, cover and cook about 15 minutes. Remove from heat and let puff up 5 minutes.
4. Toast and chop hazelnuts.
Lentils, quinoa, Brussels sprouts; drizzle with olive oil and lemon. Toss on top the chopped hazelnuts. You’ll probably want to add salt. Not bad!