- 1/2 cup black lentils
- 1 1/2 cups water
- Pinch of salt
- 1 pound rainbow carrots, with green stems intact (if desired)
- Spray cooking oil
- Salt & pepper
- 1 cup quinoa, rinsed
- 1 1/2 cups vegetable broth
- 1 1/2 cups Silk Unsweetened Almond Coconut Blend, divided
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 2 cups chopped rainbow/Swiss chard, stems removed
- 1 1/2 Tbsp chopped fresh parsley, plus extra for garnish
- Salt & pepper, to taste
- 1/4 cup chopped almonds or almond slivers, for garnish
- Preheat oven to 400°F and line a baking sheet with parchment paper or a silicone liner.
- 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.
- 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).
- 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.
- 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.
- 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.
- Keep cooking and stirring quinoa, adding remaining Silk 1/4 cup at a time, with pot uncovered.
- 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.
- Divide creamy quinoa mixture between four bowls and top with roasted carrots, almonds and fresh parsley. Serve warm and enjoy!