Quinoa, lentil and tahini goodness

Ingredients:

• 280g quinoa
• 200g green lentils

• 120g lemon juice (about 3 lemons)
• 100g tahini
• 20g nutritional yeast flakes
• 30g garlic (about 6 cloves)
• 90 twists of black pepper (about 3 teaspoon)

• olive oil
• 1 red onion
• 1 red Romano pepper
• 8 halfs of sun dried tomatoes in oil
• 3 teaspoons of capers
• 200g of goat feta

• cherry tomatoes
• herbs (parsley, mint)

Methods:

• Start boiling lentils and quinoa in separate pots.
• To make the sauce: squeeze 120g of lemon juice, add tahini and nutritional yeast, add crushed garlic and black pepper.
• Finely chop the onion. Preheat a large pan, add a splash of olive oil, start sauteing the onions.
• Finely chop the red pepper and add it to the pan.
• Chop sun dried tomatoes and add them to the pan. Add the capers too.
• Let it cook for a bit. In the meantime half the tomatoes and finely chop the herbs.
• Add cooked lentils to the pan.
• Mix the sauce, add a bit of water to loosen it up. Add the sauce into the pan and mix everything.
• Turn off the heat and crumble the feta into the pan. Gently mix it in..
• Serve a plate of quinoa, topped with lentils, cherry tomatoes and herbs.

Inspired by my friends Brian and Mary-Beth.