Sign up for access to this program
Already have an account? Sign In

Red Lentils, Quinoa, and Greens with a Tahini Dressing

This video is in the following program:
Ready In
Prep Time
Cook Time
Julie Montagu
Julie Montagu
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

*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

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

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.

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

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

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

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

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

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
Black pepper

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
Other Videos You Might Like
Ahi Salad with Sesame
Doc Ward
Indian Lentil Soup
Vineet Bhatia
Smoked Trout Salad
Mark Rigby
Quinoa Salad With Cherries
Quinoa Salad With Cherries
7 I Did This
Quinoa Salad - Light and Healthy Summer
Quinoa Salad - Light and Healthy Summer
Hilah Cooking
2 I Did This
Curried Quinoa Salad
Curried Quinoa Salad
3 I Did This
Christmas: Side Dishes and Turtle Pumpkin Pie
How To Make Chicken Dhansak
How To Make Chicken Dhansak
1 I Did This
Hearty Vegetable Soup
Julie Montagu
Healthy Meal Prep | Week 4
Healthy Meal Prep | Week 4
The Domestic Geek
19 I Did This
Healthy Meal Prep | Week 3
Healthy Meal Prep | Week 3
The Domestic Geek
23 I Did This
Healthy Meal Prep | Week 2
Healthy Meal Prep | Week 2
The Domestic Geek
12 I Did This
Liesl's Breakfast Bowl
Liesl's Breakfast Bowl
Kin Community
2 I Did This
Coconut & Shrimp Salad
Coconut & Shrimp Salad
0 I Did This
Quinoa Tomato Basil Salad
Natasha Corrett
Green Machine Smoothie
Jaime McFaden
Healthy Protein Pancakes
Danielle Hayley
Winter Veggie Soup
Staffan Terje
Roasted Beet Salad
Talya Lutzker
Quinoa Muffins
Julie Montagu
How To Eat Healthy
Chris Mohr
Suzie R.
I just wanted to say thank you for your site. I discovered it via Anna Olson, my baking mentor. Finding high quality cooking videos that really teach you about food and techniques is such a challenge and yours are amazing. I can't wait to do some recipe testing and love that it is so easy to email yourself the recipes!
Suzie R.
It's time to do something good for yourself
It's free and easy to join
On-demand videos, on your time
On-demand videos, on your time
Learn from the experts
Learn from the experts
1000s of premium produced and curated videos
1000s of premium produced and curated videos