Autumn Lentil and Quinoa Pilaf

Ingredients

• 1 cup brown lentils, rinsed
• 1 cup quinoa, rinsed
• 3 cups vegetable broth
• 2 cups butternut squash, peeled and cubed
• 2 cups Brussels sprouts, halved
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1

   In a large saucepan, combine the lentils and quinoa with the vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, until the grains are tender.

2. 2

   Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the onion and sauté for 3-4 minutes until translucent.