Lentil-Quinoa Sloppy Joes

1 c. red lentils, dry
1/3 c. quinoa, dry
2 2/3 c. water, separated
Veggie broth cubes (optional)
3-4 cloves garlic
1/2 onion, chopped
2 small tomatoes, diced
1/3 c. chopped red cabbage
1 can tomato sauce
1-2 tbsp. soy sauce
1 tbsp. apple cider vinegar
1-2 tbsp. cumin
1 tbsp. taco seasoning blend
Chili powder to taste

Feel free to omit the cabbage (I just had it in the fridge and thought it would work). Also, adjust the spice levels to taste, and use more hot pepper if you like it hot. This is a very flexible recipe since you can't go wrong with taco seasoning.

Combine the lentils with 2 cups water in a pot. Bring to a boil, then lower the heat and cover the pot. Add veggie broth cubes (or substitute broth for water) if you like. Check the lentils in about 10 minutes. Once cooked, remove from heat.

Combine the quinoa with 2/3 c. water and bring to a boil. Lower the heat and cook for 10-15 minutes. Remove from heat.

In a big skillet, heat the olive oil, then add the onion, garlic, tomatoes, and cabbage. Cook for a few minutes, until the garlic is fragrant but not burnt. Add the lentils, quinoa, and tomato sauce to the skillet. Stir the mixture to mix all the ingredients together.

Over medium heat, add the cumin, soy sauce, vinegar, taco seasoning, and chili powder. Bring the mixture to a low boil, and simmer for 5 minutes, or until the excess liquid is absorbed.

Serve in sandwiches or tortillas, or use as a dip for toasted tortillas or pita bread.

Serving Size: Makes 5-6 servings, serve on sandwiches or with tortillas/pita bread

Number of Servings: 6

Recipe submitted by SparkPeople user KLITZ1.