Serves 6-8
- 1¼ cup dried lentils, any color
- ⅔ cup dried quinoa
- 3 cups water
- ¾ tsp curry powder
- 8 oz. brussels sprouts
- 3-4 thinly sliced shallots
- 2 tbsp olive oil
- ½ cup sun-dried tomatoes
- ½ cup chopped spring onions
- ½ tbsp lemon juice
Oven at 200°C
Place the quinoa and lentils in a medium stockpot with 3 cups of water, 1 tsp. salt, and 3/4 tsp. curry powder. Bring to a boil, then cover and reduce the heat to medium-low. Cook for 25-30 minutes until the quinoa is fluffy and the lentils are cooked, but firm. Remove from heat, but keep covered until ready to use.
Meanwhile, cut the brussels sprouts in half and slice thin. Place them on a rimmed baking sheet with the sliced shallots and drizzle with olive oil. Toss to coat then spread them out thin and salt and pepper. Bake for 20-25 minutes, until crispy.
Fluff the quinoa and lentils and move to a large bowl. Add the crispy brussels sprouts and shallots, chopped sweet peppers, chopped scallions, and the juice of half a lemon. Toss and season to taste.
From http://www.aspicyperspective.com/2014/02/quinoa-lentil-salad-roasted-brussels-sprouts.html