Step 1

Preheat the oven to 400 degrees F. Place the quinoa and lentils in a medium stockpot with 3 cups of water, 1 teaspoon salt, and 3/4 teaspoon curry powder. Bring to a boil, then cover and reduce the heat to medium-low. Cook for 25-30 minutes until the quinoa is fluffy and the lentils are cooked, but firm. Remove from heat, but keep covered until ready to use.

Step 2

Meanwhile, cut the Brussels sprouts in half and slice thin. Place them on a rimmed baking sheet with the sliced shallots and drizzle with olive oil. Toss to coat then spread them out thin and salt and pepper. Bake for 20-25 minutes, until crispy.

Step 3

Fluff the quinoa and lentils and move to a large bowl. Add the crispy Brussels sprouts and shallots, chopped sweet peppers, chopped scallions, and the juice of half a lemon. Toss and salt and pepper to taste. Serve immediately.