INGREDIENTS

• 2/3 cup quinoa
• 2 large sweet potatoes
• a few carrots, shredded
• a few stalks of celery, diced
• purple cabbage
• 1 tablespoon cumin seeds
• some sort of sauce (see my sauces)

DIRECTIONS

1. Quinoa:
   1. Stovetop - Bring 1 cup water to a rolling boil. Lower heat, add quinoa, cover, and let cook for 15 minutes.
   2. Instant Pot - Combine 1 cup water and 2/3 cups quinoa and pressure cook on high for 4 minutes.
2. Meanwhile, cook lentils in boiling water for about 10 minutes.
3. Meanwhile, fry the veggies until soft, seasoning with spices while cooking.
4. Mix the lentils into the veggies.
5. Combine qunioa and veggies.
6. Mix in the liquid aminos and balsamic vinegarette.