It’s been quite some time since my last post, and I do apologize, though I have a good reason for it… We have finally opened the doors to DEFINE west university! This project has been taking up most of time since, well, October?!*%^! Along with my business partner, Co-Owner and Founder Henry Richardson, we offer his signature DEFINEbody & DEFINEmind ballet-barre inspired classes; our fresh new take and Houston’s first specialized indoor cycling classes, DEFINErevolution; as well as DEFINEfoods, where I will be offering culinary classes and workshops to better balance your healthy lifestyle in our beautiful demo kitchen. If you are in the Houston area do stop in!
I have to admit, I havent had much time for cooking lately so it was really good to get back in the kitch tonight. Simple, fresh and filling in all of the right ways, this dish comes together in minutes. Prep your quinoa and lentils ahead of time for a 20-minute meal that’s hearty, healthy and delicious!
Yield: About 2
extra virgin olive oil
1 pinch red pepper flakes
1 large shallot, diced
1 garlic clove, minced
1 large thumb-sized nub of ginger, skinned and minced
1 bunch broccolini
1 large handful mushrooms (I used crimini, oyster, shitake)
1 cup quinoa, cooked according to package
1/2 cup lentils, cooked according to package
Heat 2 Tbsp of olive oil in a large saute pan over medium heat. Add the red pepper flakes, shallots, garlic and ginger. Allow the olive oil to infuse the flavors for a few minutes until the shallots are translucent. Add in the broccolini and mushrooms and season with sea salt and black pepper. Saute until combined, stirring occasionally until the broccolini are bright green in color. Add in the lentils, quinoa, small splash of shoyu and rice vinegar and saute until all ingredients are heated through.
Top with toasted almonds, a drizzle of good olive oil and fresh herbs. Enjoy!