QUINOA & LENTILS STEW

4 Servings

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Nutrition

523 Calories

20g Protein

Ingredients

1 cup tricolor quinoa

1 cup green lentils (split peas)

32 oz (about 4 cups) vegetable broth

1 carrot diced

1 red onion diced

2 celery stalks diced

1 jalapeno diced

1 tsp garlic powder

1/2 tsp smoked paprika

1/2 tsp sweet paprika

1/2 tsp chipotle pepper

1/2 tsp chili powder

1/2 tsp dried oregano

1/2 tsp onion powder

1 tsp kosher salt

14.5 oz can diced tomatoes

1 avocado sliced

Cilantro for garnish

Sour cream for garnish

Preparation

1. Rinse and chop vegetables accordingly. Set to the side. Rinse quinoa and lentils. Set to the side. Add all spices to a bowl and mix well. Set to the side

2. Add vegetable broth to a medium / large pot over medium heat bringing to a simmer. Once vegetable broth is simmered, rinsed quinoa and lentils followed by vegetables. Stir well.

3. Add your spices to the pot followed by diced tomatoes. Stir well, cover and simmer for 15 - 20 minutes, until quinoa and lentils are fully cooked

4. Move to a bowl topping with 1/4 sliced avocado (per serving), cilantro and 1 tbsp sour cream