Lentil Quinoa Pilaf
(compliments of Vegetarian Times, March 2012 edition):

2 1/2 tbs olive oil, divided (I also used canola oil, so have some on hand as well)

6 green onions, sliced (1 cup), divided

4 cups low sodium vegetable broth

1 1/4 cups green lentils, rinsed and drained

3/4 cup quinoa, rinsed and drained

3 tbs pine nuts

8 cups baby arugula

1/4 cup dried currants, divided (I used raisins)

1 tbs balsamic vinegar

1. Heat 1 tbs oil in a skillet over medium heat. Add 1/2 of the green onions. Saute for 2 minutes.

2. Add the broth, lentils and quinoa; bring to a boil and then reduce the heat and simmer over medium-low, partially covered, for about 15 minutes. Remove from the heat and let rest, covered.

3. Toast the pine nuts in a separate pan over low heat for 3 minutes (these babies can burn fast, so watch them and keep moving them around the pan!)

4. Toss the arugula with 2 tbs of currants, 1 1/2 tbs pine nuts, balsamic vinegar, and remaining olive oil (I used canola oil instead). Serve the lentil mixture over the arugula mixtures sprinkled with the remaining green onions, currants, and pine nuts.

Naturally, I made some modifications to the above recipe.

I shopped at Trader Joe’s and they don’t sell uncooked lentils, so I had to modify. I used already cooked lentils (about 2 cups) and just added less veggie broth. I also already had 2 1/2 cups of cooked quinoa (I always have some cooked and ready to go in the fridge to put in salads and/or to serve with veggies, stir fries, etc.), so again, I had to modify. I just added broth 1/2 cup at a time and stirred until the liquid was absorbed. I kept adding garlic salt, salt, and pepper to stirring to taste, a few pinches at a time until I was happy.