Green Lentils (1 cup)
and 3 cups of
Vegetable Stock (3 cups)
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.
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.
While the lentils and quinoa cook, combine the
Brussels Sprouts (2 bags)
Dried Cranberries (1/4 cup)
Shredded Parmesan Cheese (1/2 cup)
in a large bowl. Set aside.
Prepare the dressing by mixing together
Apple Cider Vinegar (1/4 cup)
Olive Oil (1/4 cup)
Maple Syrup (1/2 Tbsp)
Salt (to taste)
Ground Black Pepper (to taste)
in a small bowl.
Once the lentils and quinoa finish cooking, add to the large bowl with brussels sprouts. Toss together with dressing and serve warm. Enjoy!