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Recipe: Rainbow Lemon Tahini Protein Salad

A new random creation for the lunch rotation!

My niece is attending her second year of university and has access to a kitchen this year. We were talking about my one-pot wonder meals and I remembered that white rice/quinoa cook in the same time as black (aka Beluga) lentils. That formed the base of this dish. Then it was time for a new dressing...

...I found a lemon tahini dressing from Yummy Mummy Kitchen that looked like the flavours I was going for!

...The toppings are always the fun piece. I had some Whole Foods slaw, farmer's market peppers, and cucumber so figured I'd go with that. I was planning on adding some lettuce, but ran out of space in my container!

For the grain/lentils, I fill most of a dry 1C measuring cup with the grain, then top the last 2cm with the lentils. I find this is about the right ratio for my taste and cooks as if you were just cooking the grain.

Hope you enjoy :)


Base
1 C (less 2cm) Quinoa
2cm of a C Black Lentils

Prepare as you would Quinoa


Toppings
Slaw
Bell Peppers
Cucumber


Tahini Dressing
1/4 C Tahini
2 Tbsp Lemon Juice
2 Tbsp Apple Cider Vinegar
2 Tbsp Maple Syrup
1 clove Garlic - crushed
Water/Olive Oil to thin

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