Make these grain and lentil bowls, then top with the ingredients of your choice for a healthy power lunch to get you through your day.
Make the grain base: Rinse the quinoa and lentils in a fine mesh strainer, then pour into a medium saucepan with 2 cups water. Bring to a boil over medium heat.
Reduce the heat to medium-low, and simmer until the lentils and quinoa are tender and have absorbed all the water in the pot, about 20 minutes.
Remove from the heat and let the pot sit, still covered, for 10 minutes. Stir in the parsley, lemon juice, and salt.
Make-Ahead: The grains can be cooked up to 3 days in advance. Store in the refrigerator until ready to assemble and eat.
Make the vinaigrette: Whisk the vinegar or lemon juice with the minced aromatics, salt, and pepper in a medium bowl. Let sit at room temperature for 10-15 minutes to let the flavors absorb and lesson their "bite." Vigorously whisk the olive oil into the vinegar to finish the dressing. Make-Ahead: Vinaigrette can be made up to 3 days in advance. Store in the refrigerator until ready to assemble and eat.
Load your power bowl with toppings: Top 1/2 cup cooked grain mix with the following add-ins, or make your own bowl with what you've got in the fridge. Serve with one of the suggested vinaigrettes, or stir up something special to your taste. Don't be afraid to mix and match!