Goddess Bowls

This was my first time cooking and eating quinoa and I loved it.

It was kind of a laborious meal to prepare but I made it for lunch on a day off, so I had plenty of time.  I’m just not used to using 2 pots, one saute pan, my food processor, and various other things to prepare lunch!  Worth it though!  I had just worked out and was in the mood for something healthy.  It was so tasty!

Oh! Next time I’ll probably cut the recipe in half.  It makes a ton and I’m pretty sure Tim won’t eat something like this.  Looks like I’ll be taking this in my lunch for a few days. Hopefully leftovers are just as good!

Lightened Protein Power Goddess Bowls

Source:  Apple A Day

Ingredients:
For the bowl:
1 c. uncooked green lentils
1 c. uncooked quinoa
2 tsp. olive oil, for sautéing
1/2 red onion, chopped – I used a white onion
3-4 garlic cloves, minced
1 red bell pepper, chopped – I used a green bell pepper
1 large tomato, chopped – I omitted
3 c. spinach or kale, roughly chopped – I used 6 cups of kale
1/2 c. fresh parsley, minced – I omitted
salt & black pepper, to taste
lemon zest and wedges, to garnish
For the dressing:
1/4 c. tahini
3 garlic cloves
1/2 c. lemon juice (about 2 lemons)
1/4 c. nutritional yeast – I omitted due to not knowing what the hell it is??
2 TBSP extra-virgin olive oil
1 tsp. salt & freshly ground black pepper, or to taste
3 TBSP water, or as needed
Directions:
1. Cook lentils and grain of choice according to package directions.  Drain and set aside.  (This can be done the night before.  Just keep in the refrigerator and bring to room temp before continuing the recipe.)
2. While the lentils and grain are cooking, prepare the dressing by combining all ingredients in a food processor.
3. In a large skillet over medium-low heat, add the olive oil.  Sauté the chopped onion and minced garlic for approximately three minutes. Add the red pepper and tomato and sauté for another 7-8 minutes.
4. Stir in kale and sauté for another few minutes, just until tender.  Add the dressing, lentils, and quinoa, and simmer on low three minutes more.
5.  Remove salad from the heat and stir in parsley.  Garnish with lemon wedges and zest.
Serves six.
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