Veggie Pesto Plate

Ingredients

• Millet

  Raw

  1 cup or 200g

• Lentils

  Raw

  1 cup or 192g

• Zucchini

  Summer squash, includes skin, raw

  2 medium or 392g

• Spinach

  Raw

  2 cup or 60g

• Avocados

  Raw, All commercial varieties

  ½ fruit or 101g

• Garlic

  Raw

  1 clove or 3g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Water

  Plain, clean water

  ¼ cup or 59g

• Salt

  Table

  ¼ tsp or 2g

• Lemon juice

  Raw

  2 tbsp or 30g

• Basil

  Fresh

  1 cup leaves, whole or 24g

Directions

1. Rinse and drain lentils in a fine mesh sieve. Add to a medium pot along with 3 cups of water. Bring to a low boil and then reduce heat to low-medium and simmer uncovered for 25-40 minutes. When lentils are tender, remove from heat and drain water if necessary.
2. At the same time, cook the millet. Rinse and drain in a fine mesh sieve and add to a medium pot. Add 2 cups of water or vegetable broth, bring to a low boil, and reduce heat to low-medium. Cover with tight fitting lid and simmer for about 20-25 minutes or until the water has been absorbed. Remove from heat and leave lid on to steam for another 5 minutes. Fluff with a fork.
3. Meanwhile, sauté the zucchini in a skillet with a bit of oil, salt, and pepper for about 5-10 minutes, or until much of the water has cooked off. Add a few handfuls of spinach into the skillet and cook until wilted.
4. To prepare the dressing: Add all dressing ingredients into a food processor and process until smooth, stopping to scrape down the bowl as necessary. Adjust salt to taste.
5. To assemble: Toss the millet and lentils together in one pot and season with salt and pepper. Portion onto plates followed by the zucchini and spinach mixture. Now spoon on a generous amount of dressing and serve!