v.curiosity | spring2016 | issue 2

v.curiosity

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

Quinoa Zucchini Medley

1 cup quinoa, rinsed

2 medium zucchini, diced

2 tablespoons dried dill

4 tablespoons tahini

6 tablespoons lemon juice

3 large cloves garlic

1 1/2 teaspoons salt

In a medium pot with a tight fitting lid, combine quinoa with 2 cups water and bring to a boil.

Reduce heat to a simmer, cover, and cook for 15 minutes. While the quinoa is cooking,

prepare the dressing. In a mini food processor or blender, combine tahini, lemon juice, garlic

and salt. Process or blend until combined, set aside. Once quinoa is finished, remove from

heat and toss in zucchini and dill. Fluff gentle with a fork to combine, allow to cool for 5

minutes, then pour over lemon-tahini dressing. Toss to combine, serve at room temperature or

cold.

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