On this overcast day, I decided to make a satisfying vegetarian lunch bowl. The following recipe can be served solo or as a tasty and protein packed vegetarian side dish! The chewy quinoa and lentils have a wonderful texture, while the tomato, garlic, and cumin bring the dish to life with a big burst of flavor.

Ingredients:
1/2 c dry green lentils
1/2 c dry quinoa
2 c vegetable broth
1 tbs olive oil
1 tsp garlic powder
1/4 tsp tarragon
1/2 tsp cumin
1/2 tsp salt
1 tbs minced onion
1 c tomato sauce

1. Being quinoa, lentils, and vegetable broth to a boil.

2. Add olive oil and seasonings (everything except tomato sauce). Reduce heat and simmer for 15-20 minutes until all liquid is absorbed.

3. Stir in tomato sauce and adjust seasonings to taste. Serve warm or chilled.