It has been nice to relax and tackle a little housework so far this weekend after a busy week. Skipper agrees, he’s been covering his hammock bed with more fur and dirt for us to vacuum.
Poor Miko is a little bored with us, he was ready to play and play after a quiet week. But it was a little too hot outside to go for walks during the day and I always feel guilty about that.
We did make a trip to Trader Joe’s to load up for the week and I grabbed a gorgeous box of heirloom tomatoes since they’re in season and cheap now.
Which inspired a feisty lentil and quinoa one-pot meal recipe. Since I’m toying with training for another half marathon and going for longer weekend runs, I’m craving more quinoa dishes. Quinoa seems to be the best pre-run food for me, energizing and no bloat. And great paired with lentils because they have similar cook times and liquid amounts and create a high protein and satisfying dish.
Festive Lentils and Quinoa
- 1/2 cup of quinoa
- 1/2 cup of split red lentils
- 1 medium onion, chopped
- 1 medium (or 2-3 small) tomato, chopped
- 2 cloves of garlic, minced
- 2 tsp. cumin
- 1 tbsp. apple cider vinegar
- 1.8 tsp. cayenne (optional)
- 2 cups water
- salt and pepper to taste
Bring water, lentils, and quinoa to a boil over medium high heat. Reduce heat to a simmer and stir in the rest of the ingredients. Cover and simmer for about 20 minutes, or until loose liquid is gone, stirring frequently. Serve and enjoy. Makes 2-4 servings.
After about 20 minutes, the loose liquid was gone and ready to serve. Because this recipe uses no oil, frequent stirring helps prevent sticking.
I topped a serving with Trader Joe’s Vegan Mozzarella shreds which I have not purchased in awhile and splurged on. The shreds are now thicker, more like traditional mozzarella, but still melt nicely with a smooth texture.
The flavor is wonderful with a slight kicky chili flare and hearty texture. And leftovers are great for easy work lunches that can be enjoyed chilled with greens or re-heated with added veggies.