Wednesday, May 29, 2013

Quinoa Peas Green Beans with Tahini Dressing

My holiday weekend was filled with photography work beginning on Friday editing on Saturday followed by a sunny Sunday shoot in Central Park. Monday Jeff and I walked the Highline in NYC however it was so crowded we ditched it half -way and headed for the farmers market at Union Square. I could spend an entire day there especially this time of year with the abundance of seasonal veggies, and the weather was a perfect sunny California day. If you’re from Cali you know what I mean. That day I purchased fava and sorrel leaves, and broccoli rabe, we then lunched in the park with a vegan lentil wrap made by Body & Soul a vegan vendor at the market I always visit.  

For dinner I made quinoa using veggies I already had that needed to be used, and anyway I love quinoa, it’s a complete protein and gluten free, toss in some veggies a little dressing and we have a meal in a bowl. I used the red quinoa but using white is just as fantastic. This is a pretty dish with lots of flavor and texture.

Quinoa Peas & Green Beans with Tahini Dressing
30 minutes
gluten free if using Tamari in the tahini dressing  - soy sauce may contain wheat.

1 cup quinoa
2 cups vegetable broth or water
1 cup green peas – frozen is fine
1 ½ cups or more cut green beans or asparagus would be nice
¾ cup loosely packed fresh cilantro or flat leaf parsley
sliced almonds

1. Rinse the quinoa under running water using a strainer. Transfer to a medium pot and add the 2 cups vegetable broth. Bring to a boil and simmer covered for 18 minutes. When done let sit covered for 5 minutes then transfer to a large bowl

2. While the quinoa is cooking add the fresh green beans to almost boiling water for one minute, remove and set aside. Green beans should be crunchy but not raw.
If using frozen peas soak them in warm water.

3. Make your dressing.

Tahini Dressing
1 tbsp + 1 tsp tahini
2 tsp grated ginger juice
1 tsp Dijon mustard
1 tbsp tamari or soy sauce – tamari is gluten free soy sauce may contain wheat.
1 tsp toasted sesame oil
¼ cup water
pinch cracked red pepper
1 tsp umeboshi paste optional or lime juice

1. Whisk all ingredients together in small bowl and set aside

In large bowl combine the quinoa, peas, green beans, chopped cilantro and tahini dressing and toss. Serve in bowl and top with sliced almonds. Season with sea salt and pepper

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