Quinoa Lentil Salad

Scale

1/3 cup low-sodium vegetable stock

1 cup diced carrot

2 cups chopped up broccoli florets

1 cup green onions, sliced

1 cup diced red, orange or yellow bell pepper

2 cloves cloves, grated or minced

3 cups cooked quinoa

1, 15 oz can cooked lentils, drained and rinsed

1/2 cup frozen corn kernels

1/2 cup frozen edamame (or garden peas)

1 tablespoon Tamari

Zest of a lemon (juice if desired)

Fresh herbs

Black pepper

Cook Mode Prevent your screen from going dark

Place the vegetable stock, and diced carrot into a nonstick skillet. Cook on high until the carrot starts to soften. Add the broccoli, the white parts of the green onions, the bell pepper, garlic, and Tamari. Stir, cover, and cook for 2-3 minutes, or until the broccoli is bright green.
Stir in the COOKED quinoa, lentils, corn, and edamame or peas. Keeping the pan uncovered, cook for 4 minutes, until the vegetables are tender, add a couple of teaspoons of water if the mixture is sticking.
Add the green parts of the green onions, and the lemon zest. Taste and add the lemon juice and black pepper if desired. Scatter over the fresh herbs.

Find it online: https://marycallan.com/quinoa-lentil-salad/