Step 1

In a 4- to 5-qt. Dutch oven heat oil over medium. Add onions and garlic; cook 6 minutes or until onions are tender, stirring occasionally. Stir in next seven ingredients (through pepper).

Step 2

Bring to boiling; reduce heat. Simmer, covered, 15 minutes. Stir in quinoa. Simmer, covered, 15 to 20 minutes more or until lentils and quinoa are tender. Drain off any liquid. Stir in beans.

Step 3

Divide mixture among six airtight containers or resealable plastic freezer bags, using 2 cups for each container. Store in refrigerator up to 3 days or freeze up to 3 months.

Step 4

If frozen, thaw in refrigerator overnight. Use to prepare Mediterranean Grain Bowls and Vegetarian Burgers.