Quinoa with Lentils and Kale in an Orange-Tahini Sauce
Quinoa with lentils and kale in an orange-tahini sauce - a great source of iron and protein, especially for vegans and vegetearians! Super yummy and healthy!
Servings 2 people
Ingredients
- 1/2 cup brown lentils
- 1 cup quinoa
- half a block (7 oz) smoked tofu
- 2 tablespoons chopped parsley
- 1 tomato
- 1 red bell pepper
For the Orange-Tahini Sauce
- 2 tablespoons tahini
- 1 teaspoon mustard
- 3-4 tablespoons fresh orange juice
- 1 tablespoon olive oil
- 2 tablespoons nutritional yeast
- 8 tablespoons water
- 1 garlic clove, minced
- salt
- black pepper
Instructions
- Prepare the lentils and the quinoa according to the instructions on the package. Set aside.
- Wash and slice the kale into thin stripes. In a skillet, blanch the kale with some water for about 5 minutes. Then set aside.
- Chop the red bell pepper, tomato, and tofu into bite-sized pieces. Sauté the red bell pepper and the tofu for 4 minutes. Then add the tomatoes and fry for another minute.
- Meanwhile make the orange-tahini sauce: In a food processor or blender, combine the minced garlic, the tahini, orange juice, oil, nutritional yeast, mustard, water, salt, and pepper. Process until smooth.
- Add the lentils and the quinoa to the vegetables and stir in the orange-tahini sauce. Reduce the heat to low and simmer for about 2-3 minutes. Then stir in the chopped parsley.