Directions
1. Wash hands with soap and warm water for at least 20 seconds. Clean all countertops and equipment used for food preparation.
2. Gently rinse onion, celery, lemon, red pepper under cool running water.
3. Dice the onion and celery; set aside in a small bowl. Finely dice the red pepper and place in another small bowl.
4. Zest the lemon, then juice it. Save the remaining lemon for another use.
5. In a medium saucepan, heat oil over medium heat. Add onions, celery and curry powder (if using); cook 10 minutes or until vegetables are tender.
6. Using a strainer, rinse quinoa under cold water and drain well. Add quinoa, cumin and lentils to the vegetables and stir for 1 minute.
7. Add water, stock, lemon zest and juice and bring to a boil.
8. Cover and reduce heat to low and simmer for 15 to 20 minutes or until liquid is absorbed. Then stir in red pepper.
9. Season with pepper and serve.