v.curiosity | spring2016 | issue 2
v.curiosity | eat. live. travel. vegan. A digital lifestyle magazine for the v and v-curious. Throw a Garden Party + DIY Seed Balls, Asian-Inspired Tapas, Honey Alternatives, Seasonal Recipes
v.curiosity | eat. live. travel. vegan. A digital lifestyle magazine for the v and v-curious. Throw a Garden Party + DIY Seed Balls, Asian-Inspired Tapas, Honey Alternatives, Seasonal Recipes
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Quinoa Zucchini Medley<br />
1 cup quinoa, rinsed<br />
2 medium zucchini, diced<br />
2 tablespoons dried dill<br />
4 tablespoons tahini<br />
6 tablespoons lemon juice<br />
3 large cloves garlic<br />
1 1/2 teaspoons salt<br />
In a medium pot with a tight fitting lid, combine quinoa with 2 cups water and bring to a boil.<br />
Reduce heat to a simmer, cover, and cook for 15 minutes. While the quinoa is cooking,<br />
prepare the dressing. In a mini food processor or blender, combine tahini, lemon juice, garlic<br />
and salt. Process or blend until combined, set aside. Once quinoa is finished, remove from<br />
heat and toss in zucchini and dill. Fluff gentle with a fork to combine, allow to cool for 5<br />
minutes, then pour over lemon-tahini dressing. Toss to combine, serve at room temperature or<br />
cold.<br />
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