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Red Lentils, Quinoa, and Greens with a Tahini Dressing

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Julie Montagu
Julie Montagu
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This nutritious dinner combines delicious and healthy quinoa, with wilted kale and spinach, all topped with an amazing tahini dressing. Follow Julie's simple cooking instructions to make this easy dinner that the whole family will enjoy.

Cooking Recipe

Servings: 2

Ingredients:
*Quinoa and Lentils*
½ cup (100g) quinoa
½ cup (100g) red lentils
3½ cups (800ml) water
1 cup of kale
1 cup of spinach
1 small onion, chopped
1 garlic clove, crushed
1 tbsp. coconut oil
1 tsp. cumin
1 tsp. paprika

Dressing
1 tbsp. tahini
1 tbsp. tamari
2 tbsp. apple cider vinegar
1 tbsp. honey

Directions:
1. In a large pot over medium heat, melt the coconut oil, chopped onion and garlic and fry for about 5 minutes until the onion is translucent.

2. Add the quinoa, red lentils and water, bring to the boil and then reduce to simmer and cover for 20 – 25 minutes until the water has been absorbed and the quinoa and lentils are cooked.

3. Once cooked, gently stir in the cumin and paprika along with the kale and spinach. Allow the greens to become soft as you stir.

4. In a small mixing bowl, combine the dressing ingredients and whisk together until smooth.

5. To serve, spoon the quinoa into a bowl and pour the dressing over the quinoa and mix well.
Enjoy!

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Try out some of Julie's other fantastic dinner ideas below!

Puy Lentil Quinoa, Roasted Aubergines and a Tahini Dressing
Serves 4-6

Ingredients:
Quinoa and Lentils
¾ cup (400ml) of water
1 large or 2 small aubergines, cut into 1 cm rounds
2-3 tbsp. Coconut oil, melted
2 tsp. cumin
1 cup (200g) quinoa
1¼ cup (250g) puy lentils
4 tbsp sultanas
4 tbsp pumpkin seeds

Dressing
1 tbsp tahini
2 tbsp tamari
2 tbsp apple cider vinegar
1 tbsp. honey
Squeeze of lemon

Directions:
1. Preheat your oven to 395°F (200°C). Bring the water to the boil and add the quinoa and the lentil. Once the water comes back to the boil cook for approximately 20 minutes.

2. Coat the sliced aubergine in coconut oil and cover with the cumin. Roast in the oven for 20-25 minutes or until soft.

3. In a large bowl, combine the cooked quinoa, lentils and aubergine. Top with the pumpkin seeds and sultanas.

4. In a small bowl, whisk together the tahini, tamari, apple cider vinegar, honey and lemon and pour over the quinoa mixture. Enjoy!

Cabbage, Carrot & Flaxseed Coleslaw
Servings: 2

Ingredients:
1 cup savoy cabbage
1 cup purple cabbage
1 cup carrots
1 cup mange tout
2 small red onions
1 lemon, juice
4 tbsp Olive oil
1 tbsp Raw honey
Flaxseeds
Salt
Black pepper

Directions:
1. Finely slice the cabbage, the carrots, the mange tout, and the red onion and mix these ingredients together.

2. In another bowl add the lemon juice, a pinch of salt and pepper, and the olive oil. Add the honey and whisk thoroughly until the dressing becomes creamy. By keeping the olive oil and lemon in the fridge overnight, you will make the dressing extra creamy and delicious.

4. Once your dressing is ready pour it into the bowl of vegetables, add a tablespoon of flaxseeds and mix well before serving.

Red Lentils, Quinoa, and Greens
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