In addition to being Thanksgiving week, this is Week 1 of my Nutcracker contract! I’m really excited to be back in rehearsals, but also have to get used to the schedule again. I’m always surprised by how much more hungry I get when I’m dancing all day!
Sunday night, I made a big pot of quinoa and lentils to have ready to go for lunches. It’s healthier than a sandwich, and cooking it in advance makes it really easy to get ready to go early in the morning. I added in some spinach, onions, and mushrooms that I picked up at Heart of the City Farmers’ Market. After consulting The Flavor Bible, I mixed in some cumin to spice things up a bit.
Quinoa and Lentils with Veggies
- 1 cup lentils
- 1 cup quinoa
- 2 tablespoons olive oil
- 2 cups onion, chopped
- 2 cups spinach, packed
- 2 cups mushrooms, sliced
- 1 teaspoon cumin
- Salt and pepper to taste
In a large pan, combine the lentils and 3 cups of water. Bring to a simmer and cook, with the lid tilted, for 15-20 minutes. In a saucepan, combine the quinoa and 2 cups of water. Bring to a boil, then reduce to a simmer. Cook about 10 minutes, until all water is absorbed.
Meanwhile, heat the olive oil in a large saute pan over medium-high heat. Add the onions, and cook 3-4 minutes, stirring frequently. Mix in the mushrooms and cumin, and cook for another 2 minutes. Add the spinach, and continue cooking until spinach is just wilted. Remove from heat.
Combine the lentils, quinoa, and vegetables in the large pan or a bowl. Season with salt and pepper. Serve warm.
This was extremely easy to make, which, in my opinion, is always a plus. It was great for an active day, because it was substantial without being too heavy. I will add a bit more salt if/when I make this (or some version of this) again, just to add a bit more flavor.
Looking forward to another day of rehearsals tomorrow!