Ann P. - Savory Oatmeal

From: mealplanner.plantstrong.com Makes 4 servings

Ingredients:

• ¼ c quinoa, cooked

• ¼ c sprouted lentils

• 2 c. water

• 1 c rolled oatmeal

• ¼ c buckwheat groats

• 1 small onion, diced

• 1 t garlic, minced

• 16 oz. mushrooms, chopped

• 4 c kale, chopped

• 1 t thyme (dry) OR 1 T fresh

• 1 T rosemary (dry) OR 3T fresh

• 3 T nutritional yeast

• 1 t garlic powder

• salt to taste

• balsamic vinegar

• 2 raw beets OR 1 can sliced beets

Instructions:

Diced the onions, mince the garlic, shop the mushrooms and kale. Keep each ingredient in a separate bowl. If using fresh thyme and rosemary, remove leaves form the sprigs and chop. If using dry, measure into one ramekin with nutritional yeast and garlic powder. Measure your quinoa, lentils, grains and seeds.

Place quinoa in a small saucepan with½ c of water or veggie broth, bring to a boil, reduce heat, cover & simmer for 15 minutes. Remove from heat, keep covered.

Place the sprouted lentils in a small saucepan with¾ cup water. Bring to a boil, reduce heat, cover & simmer for 4 minutes. Begin to saute the onions. When translucent, add the garlic. Remove form heat for a few minutes.

Turn the lentil timer off; turn heat off and allow to sit for 2 minutes. Meanwhile:

Place 2 cups of water in a large saucepan and bring to a boil. Reduce heat to medium and stir in the oatmeal, groats, hemp and chia seeds. Stir occasionally while cooking onion/mushrooms & kale (see instructions below).

Drain the lentils, replace cover to keep warm.

Return the onions and garlic to the burner. Add mushrooms cook 2-3 minutes. Add kale & seasonings, cook until kale is limp. Add the cooked oats and quinoa, stir. Season with salt and pepper. Drizzle with balsamic vinegar. Grate½ beet onto each portion OR julienne slice¼ can of beets onto each portion.