From Ali Lopez
1 cup dried lentils (I like to use French lentils or Black lentils, but green or brown are fine)
1 cup quinoa
1 pound asparagus, trimmed, cut in 2 inch pieces
Extra virgin olive oil
1/2 cup freshly grated parmesan
1/2 cup sliced toasted almonds
4 tablespoons extra virgin olive oil
1 lemon, juiced
1 teaspoon maple syrup (or to taste)
1 teaspoon Dijon mustard
sea salt and ground pepper
- Heat the oven to 400°F. Put lentils and 3 cups water in a pot. Bring to a boil, lower heat and simmer for 15-20 minutes until lentils are tender. Drain and set aside.
- Bring quinoa and water to a boil in a medium saucepan. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes. Remove from heat and set aside covered for 5 minutes.
- Toss the asparagus with enough oil to lightly coat, a sprinkle of salt and a few grinds of black pepper. Roast in the oven for about 15 minutes or until tender.
- Meanwhile in a small bowl, whisk the oil, lemon, maple syrup and Dijon (or shake in a jar.) Then add salt and pepper to taste. Adjust the seasoning if you like (more maple, more mustard, etc.)
- Gently toss the asparagus with the lentils, quinoa and dressing (you might not need all the dressing.) Top with Parmesan cheese and sliced almonds.