On a lazy sunday evening I decided to cook some soul food. Hence I came up with the following recipe. You can replace the parsley with cilantro or mint. You can replace the cauliflower by broccoli or kale. The quantities are estimates, I used these and have enough food for 3 to 4 meals :-).
I’ve shared the recipe for the roasted cauliflower before here.
You can make the tahini dressing in a larger quantity, it stays well for a couple of days (or even a week) if you keep it in the fridge and tastes great on a variety of dishes (in wraps, on salads, …).
Ingredients (4P)
- 1 cup of quinoa
- 1 cm ginger root (or more)
- 1 or 2 garlic cloves (optional)
- Coconut oil
- 1 cauliflower
- Spices mix (garam masala, turmeric, cinnamon, paprika, cumin, …), about 1 tsp of each of the herbs of your choice
- Black pepper
- Salt
- Olive oil
- Fresh parsley
- 1 cup of lentils (I used brown lentils)
- 1 tsp of summer savory (dried herbs, to improve digestion)
- 2 tsp of tahin
- Juice of 1/2 a lemon (1 to 2 tsp)
Preparation
Cut the cauliflower in florets (equal size) and wash- Prepare the spice mix for the cauliflower: mix enough olive oil with the spice mix to coat all the cauliflower florets, add some salt & pepper, leave to soak in the spice mix for about 15′
- Rinse the quinoa
- Rinse the lentils
- Boil water (2 cups for the quinoa and the lentils each)
- Preheat the oven at 180°
- Put the cauliflower florets on a baking sheet in the oven for about 30′, turn the florets after about 15′
- Meanwhile, add 2 cups of boiling water to the lentils, add the summer savor herbs and leave to simmer until all the water is absorbed (about 20′), add salt only when the lentils are cooked
- Peel and cut the ginger & garlic, stir fry in some coconut oil
- Add the rinsed quinoa and stir for 1 or 2 minutes, add some salt (if desired)
- Add the boiling water to the quinoa mixture and leave to simmer until all the water is absorbed (about 20′)
- Wash the parsley and cut using scissors
- Mix the tahin with 1 or 2 tsp of lemon juice and 2 to 4 tbsp of water to obtain the desired consistency. If it’s too thin, add more tahin, if it’s too thick, add more water. You can add a pinch of salt & some pepper
- Blend the lentils in with the cooked quinoa, add the parsley, decorate with the roasted cauliflower florets and sprinkle the tahini dressing on top.
Health benefits of tahini
- t’s rich in minerals such as phosphorus, lecithin, magnesium, potassium and iron.
- It’s a good source of Methionine, which aids in liver detoxification.
- It’s one of the best sources of calcium out there.
- It’s high in vitamin E and vitamins B1, B2, B3, B5 and B15.
- Helps to promote healthy cell growth.
- Prevent anemia.
- Helps to maintain healthy skin and muscle tone.
- It has 20% complete protein, making it a higher protein source than most nuts.
- It’s easy for your body to digest because of its high alkaline mineral content, which is great for assisting in weight loss.
- It is high in unsaturated fat (good fat!)
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