Sunday morning, I wanted to finish off a couple bags of lentils, and wondered if I could cook the quinoa in the same pot.  Google search proved successful and this dish made me so happy for Sunday.  I realized that for the best holidays, everyone starts cooking first thing in the morning; no wonder why i think that cooking first thing Sunday morning is a great start.  I had red and green lentils and tri-colored quinoa!  The recipe I found as a guideline for serving sizes suggested using a large Dutch oven or cast iron pot and I remembered an iron pot I have so I was glad to bring it out from the bottom cupboard.  I diced and sauteed onions, pulled beef bouillon because I didn’t have any stock in the cupboards, rinsed the lentils and after the onions were underway, added 2 cups water to estimated measurement 1 cup lentils.  I remembered I had shredded carrots and I wish I had added them earlier with the onions, but I still dropped them in.  I cooked simmered the lentils up to 15 mins, then added the 1/2 c quinoa and another cup of water, boiled and then simmered another 10-15.  The recipe called for spinach added at the end and I was glad to have that also on hand, plus a hard boiled egg I used for garnish.  Sacred food and so delicious.  Maybe the best cooking I have ever done! 😀