Lentil and Quinoa Salad with Brussels Sprouts and Apple

Add green lentils and 3 cups of vegetable stock to a medium saucepan over medium-high heat. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes, stirring occasionally, until lentils are tender but not mushy. Drain any excess water.

Add quinoa to a medium saucepan with 1 cup vegetable stock and ¾ cup water. Bring to a boil over medium-high heat, then cover and reduce heat to low to simmer for 15 minutes until all liquid is absorbed.

While the lentils and quinoa cook, combine Brussels sprouts, apple, dried cranberries, and shredded Parmesan cheese in a large bowl. Set aside.

Mix together apple cider vinegar, olive oil, maple syrup, salt, and ground black pepper in a small bowl.

Once the lentils and quinoa finish cooking, add them to the large bowl with Brussels sprouts. Toss together with dressing and serve warm.