Sides recipe


yields: 4 servings


  • Lentils
  • 1/2 cup black lentils
  • 1 1/2 cups water, pinch of salt
  • 1 lb. rainbow carrots, with green stems intact (if desired)
  • spray cooking oil
  • salt & pepper
  • Creamy quinoa
  • 1 cup quinoa, rinsed
  • 1 1/2 cups vegetable broth
  • 1 1/2 cups Silk® Unsweet Almond Coconut Blend, divided
  • 1 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 2 cups chopped rainbow/swiss chard; stems removed
  • 1 1/2 Tbsp. chopped fresh parsley, plus extra for garnish
  • salt & pepper to taste
  • 1/4 cup chopped almonds or almond slivers, for garnish


  1. In a small pot over medium heat, bring black lentils, water and salt to a boil. Cover and lower heat to medium-low, simmering for 35-40 minutes, or until lentils are cooked through but not mushy.
  2. Preheat oven to 400°F and line a baking sheet with parchment paper or a silicone liner.
  3. Wash carrots well and remove any extra roots. Trim greens off, leaving roughly 2" of stems (easier for plating and looks wonderfully rustic).
  4. Spray parchment paper with a light coating of oil, place carrots on top, then coat lightly with additional oil. Sprinkle with salt and pepper, then place in oven to roast for 25-30 minutes, until tender and beginning to brown.
  5. While the lentils and carrots are cooking, heat quinoa, vegetable broth, 3/4 cup Silk®, onion powder and garlic powder in a wide pot over medium heat.
  6. Place lid on pot, keeping cracked so that it doesn't boil over. Bring to a boil, then simmer for 20-25 minutes or until quinoa is soft.
  7. Once soft, keep cooking and stirring quinoa, adding remaining Silk® 1/4 cup at a time, with pot uncovered.
  8. Once all Silk® has been added and quinoa has a light creaminess to it, add cooked lentils to the pot along with chard and parsley. Turn heat off and stir until chard reduces in size and is slightly wilted.
  9. Divide creamy quinoa mixture between four bowls and top with roasted carrots, almonds and fresh parsley. Serve warm and enjoy!