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.
Special Diets:
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.
Nutritional Info:
Per serving: does not include optional tofu, chicken or salmon, 440 calories (110 from fat), 12g total fat, 1.5g saturated fat, 0mg cholesterol, 75mg sodium, 70g carbohydrates (16g dietary fiber, 3g sugar), 21g protein.
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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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