Combine 3 tbls olive oil, apple cider vinegar, cumin, chili powder, smoked paprika, cayenne, cinnamon, and salt whisking/shaking well. Set dressing aside.
Heat 1 tsp olive oil in a 10” skillet over medium high heat. Add the onions and cook for 2-3 minutes before adding in the garlic and cooking for another 1-2 minutes.
Add in the lentils, quinoa, fresh sage or mint, and dressing and mix well. Taste to see if additional salt is needed. Top with pine nuts for serving.
Video
Notes
SERVING SUGGESION: Serve with chicken breasts or thighs seasoned with salt, pepper, and coriander.