Cooking Instructions
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Step 1
Add Green Lentils (1 cup) and 3 cups of Vegetable Stock (3 cup) 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 (1 cup) to a medium saucepan with 1 cup Vegetable Stock (1 cup) 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 bag), Apple (1), Dried Cranberries (1/4 cup), and Shredded Parmesan Cheese (1/2 cup) in a large bowl. Set aside.
Step 4
Prepare the dressing by mixing together Apple Cider Vinegar (1/4 cup), Olive Oil (1/4 cup), Maple Syrup (2 teaspoon), 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!
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