Ingredients (Kale):
1 - Bunch of Kale
1 - Tbsp Lemon Juice
1 - Tbsp Olive Oil
1 - Tsp Salt and Pepper (combined)
Ingredients (Toppings):
1 - Cup Lentils
1 - Cup Quinoa
1/2 - Onion
4 - Mushrooms
Ingredients (Sauce):
1/4 - Cup of Sugar
1/2 - Cup Water
2 - Tbsp Soy Sauce
2 - Tbsp Ketchup
1 - Tbsp Lemon Juice
1 - Tbsp Dijon Mustard
Directions:
Rise the Lentils, and cook in 2 cups of Beef broth. Rise the Quinoa and cook in 2 cups of Beef broth. This will take about 15 - 25 minutes over low heat (3 of 10).
Over low heat, fry up the mushrooms and onion. Once cooked, place to the side. This will take about 6 - 8 minutes.
Pre-heat the oven to 425 and then start taking the stems out of the Kale (I left it in and they were a little too tough).
Coat the Kale in Lemon Juice, Olive Oil and Salt/Pepper. Place evenly on a tray and put to the side.
Once the Lentils and Quinoa are almost done, put in the Kale in the Oven. It will take 5 minutes to crisp up.
Take all the Sauce ingredients and mix them together into a bowl.
On a plate, place the Kale and top with Lentil, Quinoa, Mushroom/onion mixture and then drizzle on a nice helping of the sauce.
