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Protein Bowls with Quinoa and Sprouted Lentils
- 1 cup quinoa
- 1 cup sprouted green lentils or sprouted mung beans
- 1 bunch kale chopped
- Choice of grilled tofu, chicken, or salmon (optional)
- 1 avocado cut into wedges
- For serving:
- Bragg Liquid Aminos
- Mixed fresh herbs such as parsley, cilantro or basil
- 1 lemon cut into wedges
Rinse quinoa in a fine mesh sieve until water runs clear, drain and transfer to a medium pot. Add 2 cups water and salt and bring to a boil. Cover, reduce heat to medium low and simmer until water is absorbed, 15 to 20 minutes. Set aside off the heat for 5 minutes; uncover and fluff with a fork.
Meanwhile, place lentils in a medium pot and cover with water. Bring to a boil over medium heat, then reduce to a simmer. Cook until tender, about 15 minutes. Drain and set aside. Prepare a steamer and cook kale until just wilted, about 3 minutes.
Divide quinoa among four bowls. Top with lentils, kale and your choice of tofu, chicken or salmon, if using. Garnish with avocado. Serve with liquid aminos, herbs and lemon wedges.
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- 1 cup quinoa
- 1 cup sprouted green lentils or sprouted mung beans
- 1 bunch kale chopped
- Choice of grilled tofu, chicken, or salmon (optional)
- 1 avocado cut into wedges
- For serving:
- Bragg Liquid Aminos
- Mixed fresh herbs such as parsley, cilantro or basil
- 1 lemon cut into wedges