⅓ cup dry red lentils
⅓ cup quinoa
1 tablespoon olive oil
⅓ cup finely chopped shallots or onion
2 cloves garlic, minced
2 tablespoons flaxseeds
1 (14 ounce) can reduced-sodium chicken broth
1 large red or green sweet pepper, chopped
1 teaspoon snipped fresh thyme or ¼ teaspoon dried thyme, crushed
Fresh thyme sprigs (optional)
Rinse and drain lentils and quinoa separately. In a medium saucepan, heat oil over medium heat. Add shallots and garlic; cook and stir for 3 minutes. Add quinoa and flaxseeds; cook and stir about 5 minutes or until quinoa is lightly browned.
Add lentils and chicken broth. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Stir in sweet pepper and snipped or dried thyme. Cover and cook about 5 minutes more or until quinoa and lentils are tender. Let stand, covered, for 5 minutes. If desired, garnish with thyme sprigs.