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Protein Bowls with Quinoa and Sprouted Lentils

Serves 4
Time 45 min
This colorful one-dish meal will become a new favorite. Experiment with your favorite veggies, like broccoli, Brussels sprouts or even beets.
Ingredients
  • 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
Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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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