Directions

• Step 1

  Preheat oven to 400°F and line a baking sheet with parchment paper or a silicone liner.

• Step 2

  In a small pot over medium heat, bring black lentils, water and salt to a boil. Cover and lower heat to medium-low, simmering for 35-40 minutes, or until lentils are cooked through but not mushy.

• Step 3

  Meanwhile, wash carrots well and remove extra roots if necessary. Trim greens off, leaving roughly 2" of stems on (easier for plating and looks wonderfully rustic).

• Step 4

  Spray parchment paper with a light coating of oil, place carrots on top, then coat lightly with additional oil. Sprinkle salt and pepper over the carrots, then place in oven to roast for 25-30 minutes, until tender and beginning to brown.

• Step 5

  While the lentils and carrots are cooking, heat quinoa, vegetable broth, 3/4 cup Silk, onion powder and garlic powder in a wide pot over medium heat.

• Step 6

  Place lid on pot, keeping cracked so that it doesn't boil over. Bring to a boil, then simmer for 20-25 minutes or until quinoa is soft.

• Step 7

  Keep cooking and stirring quinoa, adding remaining Silk 1/4 cup at a time, with pot uncovered.

• Step 8

  Once all Silk has been added and quinoa has a light creaminess to it, add cooked lentils to the pot along with chard and parsley. Turn heat off and stir until chard reduces in size and is slightly wilted.

• Step 9

  Divide creamy quinoa mixture between four bowls and top with roasted carrots, almonds and fresh parsley. Serve warm and enjoy!