This week we asked you for three ingredients to cook with. Instagram follower @brelande suggested lentils, quinoa and tahini… three great ingredients that work well together! Thanks Breanne! Here’s what we created and will definitely be making again soon.
1 tablespoon coconut oil, melted
4-5 beets, peeled and thinly sliced
4-5 large carrots, chopped
1 tablespoon coconut oil
2 shallots, finely chopped
4 garlic cloves, finely chopped
1 tablespoon cumin
1 teaspoon cayenne (or more, if desired)
1 can cooked lentils, rinsed
1 can cooked chickpeas, rinsed
1 cup quinoa
2 cups water
1/2 cup tahini
juice of 1 orange
zest of 1 orange
2 tablespoons honey
1 tablespoon rice vinegar
1 avocado, sliced
1 package baby spinach mix or other greens (we used baby kale, swiss chard, and spinach)
Preheat oven to 450 degrees. Mix beets and carrots in the first tablespoon of coconut oil with a pinch of salt and spread on a lined baking sheet. Once oven is preheated, bake beets and carrots for 20-25 minutes, flipping halfway through.
In a medium pot, add quinoa and water. Bring to a boil, reduce heat, and let simmer for 20 minutes. Remove from heat and allow to sit, covered, for 5 minutes.
Meanwhile, heat coconut oil in a saucepan over medium-high heat. Add shallots and garlic and cook for 3-5 minutes, until shallots are translucent. Add cumin, cayenne, salt, lentils and chickpeas. Stir and reduce heat.
In a small bowl, whisk together tahini, orange zest, orange juice, honey, and vinegar. Add water, 1 teaspoon at a time, until you have reached your desired consistency for the dressing.
Serve quinoa, lentil-chickpea mixture, roasted vegetables, and avocado over a bed of greens. Add dressing and enjoy!