lentil quinoa mushrooms Say it with me now: KEEN-wa! This recipe is super simple and nothing makes you feel healthier than iron-clad lentils with protein-filled quinoa. 1/2 cup quinoa, uncooked 1/2 cup brown lentils, uncooked (dry) 1 tb. sesame oil 1 tomato, chopped 2 tsp. curry powder 2 tsp. miso paste 4-6 portabello mushrooms Cook quinoa and lentils in separate pots. (1 cup of water for the quinoa, cook 12-15 minutes, 1 cup water for lentils, cook 40 minutes). Preheat oven to 400 degrees. Mash cooked lentils in a large bowl. Add quinoa and all other ingredients except mushrooms and mix well. Twist stems off mushrooms caps and place caps on baking sheet. Spread about 1/3 cup of filling on each cap. Bake 15 minutes, until mushrooms release juice. Serve garnished with steamed vegetables (broccoli, asparagus and carrots are good choices) and avocado, with a little sea salt on top. By Claire Gallant
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