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1.
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In a large pot or Dutch oven, bring the lentils and vegetable broth to a boil, then reduce the heat and simmer for 15 minutes. |
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2.
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While the lentils are cooking, put the sliced radishes in a small bowl with the white wine vinegar to marinate. |
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3.
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Heat the olive oil and garlic in a skillet or saucepan over medium heat, cooking 1 to 2 minutes, or until fragrant. Add the sliced mushrooms, ground ginger, baby bok choy, and soy sauce, and sauté for about 5 minutes. Season with salt and pepper. |
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4.
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While sautéing the vegetables, add the quinoa to the pot with the broth and lentils, then stir and continue to cook for 12 to 15 more minutes. |
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5.
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To serve, divide the quinoa and lentil mixture into bowls, top with the mushroom and bok choy mixture, and garnish with the pickled radishes. |
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➢
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Prep tip: Make a larger batch of pickled radishes (or any pickled veggies ) in advance, and use to garnish. |
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➢
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Broccoli and Lentil Quinoa Bowl: Use broccoli or rapini (broccoli rabe) in place of the bok choy if you’re just getting into veggie dishes. |
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Bok Choy Noodle Bowl: Add an extra 8 ounces of vegetable broth and replace quinoa with udon noodles for a veggie-filled noodle bowl. |