Cooking Instructions
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Step 1
Add
Green Lentils (190 g)
and 3 cups of
Vegetable Stock (720 mL)
to a medium saucepan over medium-high heat. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes, stirring occasionally, until lentils are tender, but not mushy. Drain any excess water.
Step 2
While you prepare lentils, cook the quinoa. Add 1 cup of
Quinoa (170 g)
to a medium saucepan with 1 cup
Vegetable Stock (240 mL)
and ¾ cup water. Bring to a boil over medium-high heat, then cover and reduce heat to low to simmer for 15 minutes until all liquid is absorbed.
Step 3
While the lentils and quinoa cook, combine the
Brussels Sprouts (2 bags)
,
Apple (1)
,
Dried Cranberries (30 g)
, and
Shredded Parmesan Cheese (50 g)
in a large bowl. Set aside.
Step 4
Prepare the dressing by mixing together
Apple Cider Vinegar (60 mL)
,
Olive Oil (60 mL)
,
Maple Syrup (10 mL)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
in a small bowl.
Step 5
Once the lentils and quinoa finish cooking, add to the large bowl with brussels sprouts. Toss together with dressing and serve warm. Enjoy!
