Colourful Vegetable Quinoa with Tahini Dressing

31 May

I’m back! Sometimes I get a tad busy with work and, well, other things. Don’t be fooled. There’s still a stack of laundry yet to be touched, a list of rooms that MUST be cleaned last week, yet somehow remain untouched, and many other tidbits. What to do when you can’t squeak out more than 6 hours of sleep a night on a good night? why teach yourself to bake of course!! This rationale makes perfect sense when standing next to your sparkly new kitchenaid stand mixer. I haven’t posted any of these recipes yet b/c “teach yourself” are the key words here. As much as I love to cook I’ve never been a baker. I don’t like sweets (bitch about me later in private please), so I usually only bake twice a year. Once for Mark’s birthday and the other time for an annual Christmas party. Lately, that has changed. As soon as I figure out how to not add inappropriate amounts of salt I will share some sweet treats with you all! Until that time, back to quinoa.

We were gifted a wonderful cookbook by wonderful friends the other weekend. It came in very handy after an over the top long weekend at the cottage (spritzers and caesars? Yes please!). This was a great recipe that hit the spot as a much-needed light dinner. (Although, I would not be afraid to use it as a tasty side dish either). I obviously had to make a few changes to the recipe (this is where I fail at baking…).

Colourful Vegetable Quinoa with Tahini Dressing (adapted from Sophie Dhal’s cookbook, Miss Dahl’s Voluptuous Delights)

Serves 4 as a dinner and many as a side dish

Ingredients:

2 cups quinoa

1 cucumber quartered and sliced

4 green onions, chopped

2 tomatoes, chopped

1 orange bell pepper, chopped

1 yellow bell pepper, chopped

Tahini Dressing

3/4 cup olive oil

juice of 1 lemon

3 tablespoons of tamari or soy sauce

3 tablespoons tahini

1 clove of garlic

Cook the quinoa according to the package instructions. Let cool to room temperature (it’s ok, I normally can’t wait that long either – I think I lasted 15 minutes. I just stirred it a lot so that the heat could escape faster).

In a food processor, or with an immersion blender combine the dressing.

In a large bowl combine the quinoa, chopped vegetables and dressing.

Geeze that was easy! Pat yourself on the back, it’s been a long day!

This keeps nicely in the fridge, so go on and make yourself a big batch.

After a few more weeknight dinner posts I’ll blow your minds with oreo cheesecake bars. BAM!

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One Response to “Colourful Vegetable Quinoa with Tahini Dressing”

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  1. Oreo Cookie Cheesecake Bars « A Kitchen in Cabbagetown - June 28, 2011

    […] am just starting to get acquainted with baking, as some of you know already. These are a product of my […]

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