Versatile Cumin Lentils and Quinoa

Thanks to the Pineapple Express, which the massive storm that’s been hitting Northern California for the last two days has been named, it’s been raining non stop here for over 24 hours. No flooding in this area and the winds have not been as bad as predicted, so we’ve been lucky! And getting all the rain is a good thing. Miko is still not happy about it refusing to go outside and being very clingy and cuddly, he’s parked in his mushroom bed under my desk now.

And Smokey has been clingy and cuddly too, still trying to decide if she’s a little lonely and missing Shadow.

She’s been getting a lot of hugs and attention from us.

On chilly, rainy evenings, a hearty and hot dinner can be nice. As long as it’s still a whole foods, healthy dinner. :-) For me that usually means the combination of lentils and quinoa, two pantry staples during the winter. This is a simple recipe that you can add whatever veggies you have on hand, serve as a hot main dish, side dish, or chilled as a hearty salad topping. Even add veggie broth and have as a soup, the leftovers are very versatile and simple to use during a busy week.

I added carrots and tomatoes because we had plenty on hand, but you can add chopped kale, spinach, broccoli, green beans, etc. – it’s all good!

As a main dish, it was very hearty and filling with a nice savory and warming cumin garlicy kick.

The next night it was great over a spinach salad with balsamic vinegar and topped with nutritional yeast.

Keeps things simple and healthy with this recipe during the hectic holidays!