1zucchini, cut into 1/2 inch rounds, then quartered
1/4teaspoondried oregano
Salt and pepper to taste
1cupcooked quinoa
2cupsgreens, like spinach or mixed greens
1/4cupdiced red pepper
1/4cupjulienned cucumber
1/4cupblack olives (packed in water)
1/4cuphalved cherry tomatoes
Fresh minced parsley for garnish
Spicy Tahini Dressing
1/4cuptahini
1/4cupwater
2tablespoonsfresh lemon juice
Two good pinches each of cumin powder, coriander powder, paprika powder, chili powder and garlic powder
Salt and pepper to taste
A pinch of red pepper flakes for garnish
Instructions
Heat oil in a skillet over medium low heat. Add zucchini and dried oregano and saute until zucchini is tender, about 15 minutes. Season with salt and pepper to taste, set aside.
In a large mixing bowl add greens, diced red pepper, julienned cucumber, black olives and cherry tomato halves, toss to combine, set aside.
To make the dressing, whisk together tahini, water and lemon juice in a small bowl. Add spices, whisk again to combine. Garnish with a pinch of red pepper flakes.
In a bowl, arrange cooked quinoa, sauteed zucchini and greens/vegetable mixture into three sections. Garnish with fresh minced parsley, serve with dressing.
Recipe Notes
Store unused portion of dressing in a sealed container and refrigerate.