Rosemary Garlic Lentil and Quinoa Bake

Ingredients

• 1 cup lentils, rinsed
• 1 cup quinoa, uncooked
• 3 tablespoons olive oil
• 1 medium onion, diced
• 2 medium carrots, peeled and diced
• 1 medium zucchini, diced
• 4 cloves garlic, minced
• 2 teaspoons rosemary, chopped
• 2 cups vegetable broth
• 1 14.5 oz can canned diced tomatoes
• 1 15 oz can cannellini beans, drained and rinsed
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. 1

   Preheat the oven to 375°F.

2. 2

   In a large pot, combine the lentils and quinoa with 3 cups of water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until grains are tender. Drain and set aside.