Green Curry Lentil & Quinoa Stir Fry

Dinner
Prep: 35 min Total: 35 min Yield: 6

Ingredients

  • 1 cup dried green lentils
  • 1 cup uncooked quinoa
  • 1/2 cup vegetable broth
  • 2 tbsp green curry paste
  • 1 large zucchini, diced
  • 2 cups snap peas, sliced
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 cup plain unsweetened almond milk, or coconut milk
  • 1-2 tbsp soy sauce or Bragg Liquid Aminos
  • sea salt, to taste

Instructions

  1. Prepare quinoa and lentils according to package instructions and set aside.
  2. Heat a large pot over medium high heat. Add all liquids and seasonings and mix until well combined. Bring to a simmer.
  3. Add zucchini and snap peas and cook for about 3 minutes until vegetables are heated through. Gently stir in lentils and quinoa and cover with a lid, keeping it slightly ajar to allow steam to release. Reduce heat to medium low and allow to cook for another 10 minutes until liquid is mostly evaporated.
  4. Serve immediately or allow to cool and store in an air-tight container in the refrigerator for up to a week.
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