Rinse the quinoa and lentils together in a fine mesh colander. Remove any foreign particles.
In a large pot over high heat, bring the 4 cups of water, quinoa and lentils to a boil. Reduce the heat to medium low and simmer gently, covered, about 20 minutes or until cooked. (A gentle simmer is key to making sure the quinoa and lentils remain firm and intact. You can also complete this step in a rice cooker.)
Place the quinoa/lentil mixture in an airtight container (or 10 individual containers, see notes) and store in the fridge for up to 7 days.
To serve, combine ½ cup of the quinoa/lentil mixture with ½ cup of frozen berries and warm in the microwave or on the stovetop. I like to heat mine just long enough so that the berries release some of their juices, about 1 minute on high in the microwave.
Notes
Quinoa and lentils keep for 1 week in the refrigerator, or 3 months in the freezer. I like to add my berries just before eating to keep them as fresh as possible. But if you prefer to do all of your meal prep in advance, you can add the berries to the quinoa/lentil mixture and store it together in the fridge for about 1 week.
You can use any berries for this porridge (or other fruit, for that matter). I like blueberries because they give off so much juice, which makes the porridge nice and moist. Plus, they require no chopping!
Fresh fruit works here too, but I like to buy large bags of frozen organic fruit at a discount store to save money. Also, freezing and thawing just before eating retains nutrients.
This quinoa porridge is a great way to work in daily servings of key ingredients in a healthy plant-based diet: berries, lentils, flax, nuts, turmeric/spices, etc.