Quinoa & Lentil Taco Bake

Ingredients

3/4 c dry lentils
3/4 c quinoa
4 c water
4 beef bouillon cubes 
1T chili powder
1 t cumin
1 t onion powder
1/4 t garlic powder
1c corn
1c green beans
1c salsa
1c shredded cheddar cheese

Directions

In a 2-quart saucepan bring the water to a boil. As the water is heating, add the lentils, quinoa, bouillon, chili powder, cumin, onion powder, and garlic powder. Bring the whole thing to a boil. Reduce the heat to low. Place a lid on the lentils and allow the mixture to simmer for about 45 to 50 minutes. The water should be mostly absorbed.
Now prepare a 13x9 baking dish with cooking spray. Pour in the vegetables; add the lentil mixture top with salsa and place in a pre-heated 350 degree oven for 30 minutes. Add cheese and place back in oven until cheese is melted. I spray a bit of cooking spray on top of the cheese to help it melt a bit better.
Serve with a dollop of sour cream if desired(not included in NI).
Nutritional Info

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 184.9
• Total Fat: 7.1 g
• Cholesterol: 14.9 mg
• Sodium: 817.3 mg
• Total Carbs: 32.8 g
• Dietary Fiber: 5.3 g
• Protein: 11.0 g