Sasha was gracious enough to share one of her delicious recipes and I think this is a fantastic dish for Thanksgiving. Vegetarians and vegans are often looking for main and side dishes that can go along with a traditional holiday meal, while non-vegetarians are often looking for a new dish that is a little out of the box. I love this dish because many of the side dishes on holidays are vegetarian, but not vegan. This dish is also a great source of fiber and protein!
1 TBSP olive or grapeseed oil
1 sweet onion, diced
2 medium carrots, peeled & diced
2 large celery stalks, diced
1 red bell pepper, diced
2 TBSP parsley (dry) or 1/4 cup fresh parsley, chopped
1 tsp smoked paprika
1/4 tsp cumin
1/2-1 tsp turmeric
1 cup tricolor quinoa
2 cups of lentils cooked, drained
2 cups water
1 TBSP bouillon
2 pkt True Lemon or 2 tsp lemon zest
Sauté onion, celery, carrot in oil. Cook 10 minutes or till tender. Add rinsed quinoa, drained lentils, and the bell pepper. Add all seasoning and stir. Add water and bouillon. Bring to a boil. Reduce heat to simmer and cover for 15-20 minutes. Turn off heat and let sit 5-10 minutes before serving.