Quinoa, Lentil, Couscous Casserole

I really like all of the different grains used in this dish, quinoa, lentils and couscous.  The wonderful textures of the grains along with the warm spices make this dish a wonderful evening dinner.  Feel free to use any color of quinoa, couscous or lentils you have available.


1 yellow onion, chopped
1 red pepper, chopped
1 ½ cups carrot, chopped
4 large cloves garlic, minced
2/3 cup green olives, rinsed
1 cup tricolor quinoa, rinsed
1 cup tricolor couscous
1 cup brown lentils, rinsed & sorted
1 box unsalted vegetable stock
2 cups water
½ cup balsamic vinegar
2 t. chili powder
1 t. chipotle powder
½ t. cumin
Salt & Pepper to taste


Sauté the onion in a 5 quart sauté pan until caramelized.  Next add the red pepper, carrots and garlic and sauté for a few more minutes.

Add the remaining ingredients; green olives, quinoa, couscous, brown lentils, vegetable stock, water, balsamic vinegar, chili powder, chipotle powder, cumin and salt & pepper.  Bring to a boil then reduce heat to low and cover for 20 minutes, until grains and lentils are thoroughly cooked.  Make sure to stir frequently to reduce sticking to bottom of pan.