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Lentil Quinoa with Asparagus and Peas

Mary Ellen
  • 50 minutes
  • Serves 5

INGREDIENTS

2

TB extra virgin olive oil ((or veg broth if you're not using oil))

1/2

an onion, chopped

2 cloves

garlic, minced

1 cup

dry brown lentils

2 1/2 cups

+ 1/4+ cups vegetable broth

3/4 cup

quinoa, rinsed

1 can

coconut milk

2

TB nutritional yeast

Juice of half a lemon

1 tsp

Dijon mustard

1 tsp

dried parsley

1

TB tamari ((sub soy sauce if not gf or coconut aminos if you do not do soy))

8

small spears of asparagus, chopped

1/2 cup

frozen peas

vegan parmesan

1 person Recommend This Recipe