Hi guys! I just wanted to pop in to share this deeeeee-licious recipe. I recently teamed up with Q by Equinox for their Meatless Dinner Series. Woop woop!
As you know, meatless meals are kinda my thing. I have been really into making autumn inspired, hearty (yet still super planty) meals lately. I have been whipping up stuffed squash dishes (like this one) and there seems to be no end in sight. In keeping with my obsession with "stuffed" veggies, this recipe seemed like a no-brainer. I took a break from squash and subbed in some colorful bell peppers.
Did you know that a cup of chopped red bell pepper contains nearly three times more vitamin C than an orange - 190 mg. Take that, flu season! Red and orange bell peppers are also a great source of vitamin A, which promotes eye health.
This recipe contains some of my all time favorite foods: quinoa, lentils, and cashews. It is wonderfully spiced and incredibly satisfying. You are definitely going to want to include this on your menu for #MeatlessMonday! Your body (and taste buds) will thank you.