Quinoa-Lentil Ginger Bowl

(Lentils, 2 1/2 c cooked)
Sort & rinse:
1 c brown or green lentils

Put the lentils in a bowl & add:
water
to cover them by 2" - 3"
& let soak for at least 7 hrs.,
or overnight.

In the morning,
rinse the soaked lentils & drain.

Put the soaked lentils in a pot.
Cover them with:
1/2" of water
above the lentils & bring to a gentle boil.
Reduce heat, cover with the lid slightly ajar
& simmer 30 min.
Stir occasionally, adding more water if lentils get too dry.

After the 30 min. add:
1 1/4 t salt
to the lentil pot & simmer 15 min.
with the lid still slightly ajar.
Stir occasionally.

(Quinoa)
Preheat oven at 350º
Put in a casserole dish:
1 c rinsed quinoa
1/2 - 3/4 t salt
2 c water
& stir.
Bake covered at 350º for 50 min.

(Salad)
Put in a bowl:
4 c chopped lettuce
1 c diced tomato
1/2 c diced red onion
Then toss & divide on 4 plates.

Make: Ginger Carrot Sauce
Click Picture

Spoon the Ginger Carrot Sauce on the Quinoa, Lentils, Salad & Garnish Items when serving.

Can serve with:
roasted & salted shelled pistachios
(or unshelled as a side dish)

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(Garnish Items)
Peel & slice:
1 cucumber (in half, length wise
& multiple slices, width wise)
1 avocado (in quarters, length wise
& multiple slices, width wise)
on a cutting board & divide on 4 plates.

&
Ranch Dressing