Quinoa Lentil Salad with Brussels Sprouts

Ingredients:

1 cup lentils, soaked in water
2/3 cup quinoa (or freekeh, farro, barley, or kamut), presoaked if needed
1 teaspoon curry powder
zest of 1 lemon
1 cup brussels sprouts, sliced
4 shallots, thinly sliced
2 tablespoon olive oil
1/2 cup bell peppers, chopped
1/2 cup green onion, sliced
juice of 1/2 a lemon
salt and pepper, to taste

Cook lentils and quinoa, covered with water, curry powder, black pepper, and lemon zest until soft and fluffy.

In a bowl, toss brussels sprouts and shallots with half the olive oil, salt, and pepper. Bake at 400 for 25 minutes until golden brown.

Transfer lentil mixture to a bowl and add brussels sprouts and shallots as well as bell peppers, green onion, lemon juice, remaining olive oil, salt, and pepper.