Ingredients:

• 2 cups red lentils
• 1 cup quinoa
• 6 cups water
• ½ teaspoon salt
• ½ cup extra virgin olive oil
• 6 scallions, sliced, white and green parts separated
• 1 tablespoon tomato paste
• 3 tablespoons red pepper paste (or Turkish red pepper paste)
• 1 teaspoon ground cumin
• ½ teaspoon crushed red pepper or Aleppo pepper
• ½ teaspoon ground black pepper and additional salt to taste
• 1 bunch Italian parsley, chopped
• Zest of 2 lemons
• Optional: sumac for garnish

Instructions:
1. Rinse the lentils and quinoa. Add to pot with water and salt. Bring to a boil, then reduce to simmer for 15 minutes until the lentils break down and the quinoa is tender. Drain excess liquid, if any.
2. Heat olive oil and sauté scallion whites for 5 minutes in a separate saucepan.
3. Add tomato paste and red pepper paste. Cook for 1 minute, then remove from heat. Stir in cumin, crushed red pepper, black pepper and salt.
4. In a large bowl, combine the lentil-quinoa mixture with the tomato paste blend, scallion greens, chopped parsley and lemon zest. Mix well.
5. Form into small balls. Serve on a bed of arugula with lemon wedges, radish matchsticks and a sprinkle of sumac.

Nutrition per serving (4 servings):
745 kcal | 90g carbs | 31g protein | 31g fat | 33g fiber

About Chef James Vergara, MS
James Vergara, MS, is a nutrition educator and professionally trained chef passionate about community health. Originally from Long Beach, Calif., he earned his degree in agroecology at UC Santa Cruz before completing his master’s in nutrition in Portland, Oregon.

James began his culinary journey as a line cook in a nutrition-centered restaurant, eventually working in several Portland kitchens. Later, he transitioned into community culinary education at a local outpatient clinic, where he developed seasonal recipes and taught cooking classes. He now brings that expertise to Everyone’s Harvest, where he combines nutrition education and culinary arts in a culturally rich, community-driven setting.

Now based in Marina, James is passionate about ensuring access to nutritious food for all and is excited to be part of the Natividad Farmers’ Market.

Fresh food, fresh start — every Wednesday at Natividad
The Natividad Farmers’ Market at 1441 Constitution Blvd. in Salinas continues every Wednesday through the summer with early hours from 10 am to 2:30 pm. This family-friendly
market features:

• Seasonal produce from local farms
• Wholesome prepared foods from trusted vendors
• Health and wellness resources, including Fresh Rx
• Live cooking demos and tastings

Upcoming Events at the Market

• April 23 – Cooking Demo with Chef James Vergara
• May 28 – Nutritional Tasting with Edible Education staff
• June 25 – Cooking Demo with Chef Rondi Robison
• July 16 – Cooking Demo Chef to be Announced
• August 27 – Cooking Demo with Chef Goi Yujaroen

Natividad’s Farmers’ Market is operated by Everyone’s Harvest and is a key part of the hospital’s Fresh Rx Program, which offers pediatric patients and their families produce prescriptions to improve their diets and long-term health.

“We are committed to making fresh food accessible to everyone and making it easier for families to eat well and live better,” said Andrea Rosenberg, Chief Ancillary and Support Services Officer at Natividad.

Learn more at www.natividad.com/farmers-market.