Lentil and Brown Rice Casserole, but it's made with quinoa and cooks in a pot instead of in the oven..and in half the time. It's the perfect dish for a stormy summer night. Easy to make and easy on your budget, this is definitely a new staple!
1 cup French green lentils, rinsed
1 can diced tomatoes
1 onion, chopped
3 cloves garlic, minced
2 Tbsp dried oregano
1⁄2 cup quinoa, rinsed
1⁄2 cup frozen peas
2 cup kale, washed and chopped into bite sized pieces
1 tsp salt
Place lentils, diced tomatoes, onion, garlic, oregano, salt, and 1 1⁄2 cups water in a large pot on high. Bring to a boil, cover, reduce heat, and simmer for 30 minutes.
Add quinoa, 1⁄4 cup water (1⁄2 cup if too thick) and peas, bring to a boil again, cover, lower heat, and simmer for 10 minutes. Add kale and simmer for another 5 minutes or until lentils and quinoa are cooked and most of the water is absorbed.
Top with Daiya cheese and salt and pepper to taste.
p.s. these cute bowls are on sale now at anthro!