Quinoa with veggies and tahini sauce

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 250.5
  • Total Fat: 14.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 14.7 mg
  • Total Carbs: 26.4 g
  • Dietary Fiber: 3.8 g
  • Protein: 7.0 g

View full nutritional breakdown of Quinoa with veggies and tahini sauce calories by ingredient
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Introduction

Yet another happy home for leftovers. As with most of my recipes it's very flexible and forgiving if you have a different assortment of veggies. Make the tahini sauce separately and pour it on as a condiment. Yet another happy home for leftovers. As with most of my recipes it's very flexible and forgiving if you have a different assortment of veggies. Make the tahini sauce separately and pour it on as a condiment.
Number of Servings: 6

Ingredients

    2.5 cup Ancient Harvest Quinoa
    .33 cup Wild Rice
    1 oz onions, raw, purple/red (1 slice)
    .5 cup, cubes Yams
    0.2 block Tofu, firm
    7 spear, medium (5-1/4" to 7" lo Asparagus, fresh
    .25 cup, pieces or slices Mushrooms, fresh
    2 oz Tahini
    1 serving Lemon juice - of half lemon, 1 Tablspoon (Atkins)
    2 clove Garlic
    .15 tsp Coriander seed
    .15 tsp Cumin seed
    3 tbsp Extra Virgin Olive Oil

Tips

The wild rice takes the longest to cook at 50 minutes, so you can do the rest of the prep and cooking at the same time. Use a large cooking pot for the veggies so you'll have room to stir in the quinoa and rice at the end.


Directions

Prepare wild rice and quinoa.

Meanwhile, chop vegetables and tofu into smallish pieces and sautee. Prepare the tahini sauce (the last 6 ingredients) separately and use as a condiment. When wild rice and quinoa are ready, stir in with vegetables and top with tahini sauce.

Serving Size: 1.5 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user MUFFCABBAGE.

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