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–+ servings

Tahini Lemon Lentils Quinoa Rice Plate

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Get ready to brighten your meal with this vibrant Tahini Lemon Lentils Quinoa Rice Plate! Packed with nutritious lentils and quinoa, this dish is not only colorful with the addition of fresh zucchini and crunchy cabbage, but it's also incredibly satisfying. Drizzle with a zesty tahini dressing and serve with a lemon wedge for a fresh accent. Feel free to mix and match your vegetables or even add your favorite proteins for a twist that suits your taste!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Weight Loss Food
Cuisine: Global
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 200 g brown lentils
  • 150 g quinoa
  • 1 medium zucchini, diced
  • 100 g green cabbage, shredded
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • Fresh dill, for garnish
  • Lemon wedges, for serving
  • 2 tbsp tahini dressing optional
  • chopped parsley or cherry tomatoes optional

Equipment

  • Medium saucepan
  • Heatproof mixing bowl
  • Chef's knife
  • Cutting board
  • Salad serving plate

Method
 

  1. Rinse the lentils and quinoa under cold water, then set aside.
  2. In a medium saucepan, bring 1 liter of water to a boil. Add the lentils and cook for about 15 minutes until tender but firm. Drain and set aside.
  3. In the same saucepan, add 500 ml of water, bring it to a boil, then add the quinoa. Reduce to a simmer, cover, and cook for 15 minutes, or until fluffy.
  4. While the lentils and quinoa are cooking, heat olive oil in a skillet over medium heat. Add the diced zucchini and shredded cabbage. Sauté for about 5–7 minutes until softened and slightly golden. Season with salt and pepper.
  5. In a mixing bowl, combine drained lentils, cooked quinoa, and sautéed vegetables. Toss gently to combine.
  6. Serve the lentil mixture on a plate. Drizzle tahini dressing over the top (for the dressing, mix tahini with a splash of lemon juice and water for desired consistency).
  7. Garnish with fresh dill and serve with lemon wedges on the side for an extra burst of flavor.

Nutrition

Calories: 380kcalCarbohydrates: 54gProtein: 16gFat: 12gSodium: 330mgPotassium: 600mgFiber: 14gSugar: 2gVitamin A: 600IUVitamin C: 25mgCalcium: 80mgIron: 3.5mg

Notes

For a creamier dressing, feel free to add a bit of yogurt to the tahini mixture.
Try swapping out zucchini for bell peppers or carrots for a different flavor and texture!
This dish stores well in the refrigerator for up to 3 days; simply reheat in the microwave or on the stovetop. Enjoy the versatility of this plate, and don’t hesitate to adjust ingredients to make it your own!

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