Creating Balanced Flavors in Plant-Based Dishes

Ingredients

• 1 cup (190g) green or brown lentils, rinsed
• 1 cup (170g) quinoa, rinsed
• 2 cups (480ml) vegetable broth (or water)
• 1 tablespoon (15ml) olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon (5g) ground cumin
• 1 teaspoon (5g) smoked paprika
• 1/2 teaspoon (2.5g) turmeric
• 1/4 teaspoon (1.25g) cayenne pepper (optional)
• Salt and pepper, to taste
• 1/4 cup (60ml) freshly squeezed orange juice
• 2 tablespoons (30ml) apple cider vinegar
• 1 tablespoon (15ml) maple syrup or agave nectar
• Zest of 1 orange
• 1/4 cup (60ml) olive oil
• Fresh cilantro or parsley, chopped for garnish
• 1 avocado, sliced for garnish
• 1/2 cup (75g) cherry tomatoes, halved for garnish