Middle Eastern Quinoa and Lentils

Ingredients

1- cup Quinoa seeds, rinsed

4-1/2 cups low sodium vegetable broth

1 - cup brown lentils, rinsed and picked over

1/2- teaspoon cumin

1/4-teaspoon sea salt

2-tablespoons olive oil

1-cup chopped onion

1-cup chopped carrot

freshly ground pepper to taste

Directions

1. In large saucepan combine quinoa, vegetable broth, lentils, cumin and salt.

2. Bring to a boil. Reduce heat, cover pan, and simmer on low heat for 30 minutes, or until lentils are tender.

3. While quinoa is cooking, heat olive oil over medium-high heat and saute the onions and carrots until golden brown.

4. Fluff quinoa and lentils, serve on a platter topped with onions and carrots. Add freshly ground pepper.