Think quick meals means bland meals? Wrong. When you’ve got a dressing and a dal this good, there is nothing you will crave more.
A creamy tahini pilau, served with warm, comforting Spicebox organic tarka dal, might just be the ultimate January dinner. (Or lunch, or leftovers for breakfast (?) - we won’t judge.)
INGREDIENTS
Serves 2
Olive oil, for frying
½ white onion, thinly sliced
250g cooked red & white quinoa
1 pouch @eatspicebox tarka dal
Small handful fresh coriander, finely chopped
3 spring onions, finely sliced (whites and light greens)
Tahini lime dressing, to taste
Coconut yogurt
Fresh red chilli, finely sliced
Pickled onion
Spring onion greens
INSTRUCTIONS
Step 1: Heat a drizzle of olive oil in a wide pan over medium heat. Add the sliced onion and cook for 6–8 minutes, stirring occasionally, until soft and lightly golden.
Step 2: Add the cooked quinoa directly to the pan with the onions. Fry for 3–4 minutes, stirring well, until heated through and evenly combined with the softened onions.
Step 3: While the quinoa cooks, heat the tarka dal gently on the hob until piping hot.
Step 4: Remove the pan from the heat. Stir through the chopped coriander, spring onions, and tahini lime dressing, mixing well to coat the quinoa evenly.
Step 5: Divide the quinoa between bowls and top with the warm tarka dal. Finish with coconut yogurt, sliced red chilli, pickled onion, and spring onion greens.
