Everyday Lunch Bowl
Total Time
30 minutes
Prep Time
0 seconds
Cook Time
30 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 1 small white onion
- 2 cloves garlic
- 2 handfuls of cherry tomatoes
- 6 oz quinoa
- 10 fl oz vegetable stock/water
- 1 teaspoon brown/white miso
- 1 x 14 oz can green/brown lentils
- 2 handfuls of spinach
- drizzle of olive oil
- pinch of sea salt & black pepper
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Preparation
Step 1
Place a saucepan over medium–high heat and add a drizzle of olive oil. Add the onion and garlic; cook for 4–5 minutes until softened and translucent.
Step 2
Add the tomatoes, quinoa, vegetable stock and miso. Cook uncovered for 10 minutes. When almost all of the liquid has been absorbed, turn off the heat. Cover the saucepan with a lid and allow to steam for 3–4 minutes, until the remainder of the liquid has also been absorbed.
Step 3
Remove the lid from the saucepan and stir through the lentils and sliced spinach, until the spinach has wilted in the heat of the quinoa. Add salt and pepper to taste.
Step 4
For the dressing, whisk together the tahini, lemon juice, Dijon mustard, maple syrup and then slowly stream in the boiling water until you have a smooth pourable dressing.
Step 5
Serve in bowls, drizzled with the dressing.
Step 6
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