Seasonal Vegetables with Quinoa and Lemon Tahini Dressing

Name: Seasonal Vegetables with Quinoa and Lemon Tahini Dressing


Active Time: 20 mins
Total Time: 45 mins
Yield: Serves 4


Ingredients:

• 2 teaspoons extra-virgin olive oil
• ¼ cup finely chopped white onion
• 1 clove garlic, peeled and finely chopped
• 1 cup uncooked quinoa, rinsed
• 2 cups vegetable broth or water
• ¼ teaspoon salt
• 1 tablespoon chopped fresh cilantro, Italian parsley or basil
• Seasonal vegetables of your choice
• Extra-virgin olive oil

Tahini sauce:

• ½ cup tahini
• ¼ cup extra-virgin olive oil
• 2 tablespoons plus 1 teaspoon fresh lemon juice
• 1 garlic cloves, finely chopped
• 1 teaspoon tamari or low sodium soy sauce
• Pinch of smoked paprika or cayenne pepper
• ¾ cup water

Special Equipment:  saucepan, blender or food processor,


Directions:

• Cook quinoa: Place olive oil in a saucepan over medium heat. Add onion and garlic and sauté until translucent. Add quinoa. Add broth or water along with the salt and bring to a boil. Reduce to a simmer. Cover and cook 15 minutes or until quinoa is tender and liquid is evaporated. Stir in chopped herbs.
• While quinoa cooks, prepare vegetables: Slice the vegetables into pieces large enough to grill. Brush with olive oil. Grill vegetables in a grill pan or sauté in a pan on your stove until just cooked through.
• Make tahini sauce: Place all ingredients in a blender or food processor. Blend until combined. Use immediately or store in the refrigerator for later use. (Makes 1 ½ cups.)
• Place quinoa in a serving dish and top with the grilled vegetables. Drizzle with some of the tahini lemon sauce and serve.

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