Ingredients

The following ingredients have 4 Servings
  • Lemon Tahini Sauce
  • 1/4 cup tahini
  • 3 cloves garlic (minced)
  • 1/3 cup fresh lemon juice
  • 1/4 cup nutritional yeast
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon sea salt
  • 1/4 teaspoon fresh ground pepper
  • 1/8 teaspoon cayenne pepper
  • For the Quinoa Bowl
  • 1 cup uncooked green lentils
  • 2 cups cooked quinoa
  • 1 teaspoon extra virgin olive oil
  • 1 red onion (chopped)
  • 4 cloves garlic (minced)
  • 1 red pepper (chopped)
  • 1 to mato (chopped)
  • 3 cups spinach or kale (roughly chopped)
  • 1/2 cup fresh parsley (chopped fine)

Instruction

  • In a food processor or blender, combine tahini, garlic, lemon juice, nutritional yeast, olive oil, sea salt, ground pepper and cayenne. Process until combined and set aside.
  • Cook lentils according to package instructions.
  • Meanwhile, heat the olive oil over medium heat. Add the onion and cook for 5 minutes. Add garlic, bell pepper and tomato, and cook for 7 to 8 minutes more. Stir in spinach or kale and cook until wilted.
  • Stir in the tahini dressing, cooked lentils and quinoa. Reduce heat to low and simmer until heated through.
  • Remove from heat and stir in minced parsley.
  • Season with salt and black pepper.