Quinoa and Lentils

I had made this some time ago and froze it for the time when I was low on cash and motivation. Now was the time. It turned out quite tastey still after being frozen! Hurrah!

Ingredients

1 tbsp olive oil
1 onion, diced
3 cloves garlic, minced
1 cup uncooked quinoa
1 cup dry lentils (I used brown)
8 oz fresh muchrooms, chopped (I used rehydrated oyster mushrooms)
~1 cup water
Bunch of spinach(remember it reduces when cooked)

1. Cook lentils in a pot w/ vegetable broth as directed on package (~15 minutes for red)
2. Saute onions, garlic, and mushrooms - mix in quinoa - cook 5 minutes
3. Add above to pot w/ lentils - cover and cook 20 minutes.
4. Add water as needed so mixture doesn't stick.
5. Remove from heat. Shred spinach and gently mix into pot. Cover and sit for 5 minutes.