- 1 cup uncooked quinoa
- 1 cup uncooked green lentils
- Vegetable broth (optional)
- 2 medium zucchini, sliced (or vegetable of choice)
- 3 handfuls spinach
- 1/2 bunch kale, de-stemmed, chopped
- 1/2 cup pumpkin seeds
- 1 cups frozen edamame beans, shelled
For the pesto:
- 1/2 large avocado (about 1/3-1/2 cup flesh)
- 2 small or 1 large garlic cloves
- 3 tbsp extra virgin olive oil
- 1/4 cup water
- fine grain sea salt, to taste (I used just over 1/4 tsp)
- 2 tbsp fresh lemon juice
- 1 cup lightly packed basil leaves (one entire 40-gram package)
1. Rinse and drain lentils in a fine mesh sieve. Add to a medium pot along with 3 cups of water. Bring to a low boil and then reduce heat to low-medium and simmer uncovered for 25-40 minutes. When lentils are tender, remove from heat and drain water if necessary.
2. At the same time, cook the quinoa. Rinse and drain in a fine mesh sieve and add to a medium pot. Add 2 cups of water or vegetable broth, bring to a low boil, and reduce heat to low-medium. Cover with tight fitting lid and simmer for about 20-25 minutes or until the water has been absorbed. Remove from heat and leave lid on to steam for another 5 minutes. Fluff with a fork.
3. Meanwhile, sauté the zucchini and edamame beans in a skillet with a bit of oil, salt, and pepper for about 5-10 minutes, or until much of the water has cooked off. Add the spinach and kale into the skillet and cook until wilted.
4. To prepare the dressing: Add all dressing ingredients into a food processor and process until smooth, stopping to scrape down the bowl as necessary. Adjust salt to taste.
5. To assemble: Toss the quinoa, lentils, zuchhini mixture, pumpkin seeds together in one pot and season with Herbamare and pepper. Portion onto plates followed by a generous amount of dressing and serve!