A fast grain base of brown rice, lentils, and quinoa gets tossed with sautéed greens and a touch of acid for a weeknight dinner that's ready in under twenty minutes. The blend does the seasoning work, so you only need to build a bowl around it.

Serves 2. 18 minutes, 8 at the stove.

About 590 calories a serving, 11 g protein, 99 g carbohydrate, 18 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Mince 2 cloves garlic into the pan and cook for 30 seconds until fragrant. Add 3 ounces fresh spinach or kale and stir until wilted, about 2 minutes.
2. While the greens cook, bring the grain blend to a boil in a separate pot with 1.5 cups water and a pinch of salt. Once boiling, reduce heat and simmer for 2 minutes, then drain if needed.
3. Fluff the grains with a fork and transfer to the skillet with the greens. Add 1 tablespoon butter and squeeze 2 tablespoons lemon juice over the bowl. Toss everything together and taste for salt. Divide between two bowls and serve hot.

Note Swap fresh greens for 2 ounces of jarred roasted red peppers or sun-dried tomatoes. Leftovers keep in the refrigerator for three days and reheat well with a splash of water. Serve with a soft cheese or a fried egg on top to stretch it further.