I'm possible.

Baking.

Greens and Pesto.

Ingredients:

• 1 cup uncooked quinoa
• 1 cup uncooked green lentils
• 2 medium zucchini, sliced 
• 1 cup frozen edamame
• 3 handfuls spinach

• 1/2 avocado 
• 1 large garlic cloves
• 3 tbsp extra virgin olive oil
• 1/4 cup water
• fine grain sea salt, to taste 
• 1 cup lightly packed basil leaves 
• juice from half a lemon

Cook lentils and quinoa as recommended on package. Saute zucchini and edamame with a drizzle of olive oil in skillet until golden brown and cooked to your liking. Place spinach in skillet at the last minute to wilt the leaves. Place avocado, garlic, olive oil, water, basil, lemon juice in a food processor and blend until smooth. Layer veggies over quinoa and lentil mixture. Dress with pesto, season and enjoy!