Ruby Red Cabbage/Quinoa with Lentils
1 cup quinoa
1 cup dry lentils
2 small onions, chopped
4 cloves garlic, minced
1 head red cabbage, grated
3/4 cup pasta sauce
2 tablespoons Bragg's Liquid Aminos, or soy sauce
1 (15 ounce) can black beans
raw almonds, to garnish
1. Combine quinoa with 2 cups water, boil, then turn down the heat to let it simmer, stirring occasionally until all water is absorbed. Combine lentils with 3 cups water, boil, then let lentils simmer until water is absorbed and skins start peeling off lentils.
2. Saute onions and garlic in water in a large frying pan or wok, until soft. Add cabbage, pasta sauce, black beans, and Bragg's aminos; cook until cabbage is soft. May add water as needed.
3. Add cooked quinoa and cooked lentils to cabbage mixture and cook together, until evenly heated. Serve and top with raw almonds.
Source of recipe: My boyfriend and I were cooking dinner and came up with this.