Quinoa Bowl with Garlic Scapes & Red Pepper Tahini Sauce

A colourful Mediterranean bowl with grilled garlic scapes, tomatoes, olives, cucumber, pine nuts and a delicious roasted red pepper tahini sauce. Vegan & gluten-free!

For the bowl:
1 cup uncooked quinoa
½ cup uncooked French green lentils, rinsed
1 bunch garlic scapes, sliced in 2-3 inches pieces
1 pint cherry tomatoes, halved
⅔ cup Kalamata olives, pitted and halved
3-4 small cucumbers, diced
¼ cup pine nuts, lightly toasted
A large handful fresh parsley, chopped

For the dressing:
1 red pepper
½ cup tahini
1 tbsp apple cider vinegar
1½ tbsp lemon juice
⅛ tsp smoked paprika
⅛ tsp ground cumin
½ tsp sea salt + freshly ground black pepper, to taste

View the full recipe at The Green Life →