DAY TWO CLEAN EATING DINNER IDEA
Lentils and quinoa with mint and lemon saute chopped red onion, minced garlic, celery and red bell pepper in extra virgin olive oil until tender. Add lentils (vacuum sealed or canned, rinsed and drained are both OK) to heat through. Serve over a small scoop of cooked quinoa and garnish with fresh mint and juice from a fresh lemon wedge.
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