Zucchini & Dill Quinoa Bowl

Instructions

1. Prepare Zucchini and Garlic

   5 min hands-on

   • Wash the zucchini and slice into thin half-moon shapes.
   • Peel and mince or crush the garlic cloves. Set aside.

2. Cook the Quinoa

   3 min hands-on12 min waiting

   • Rinse the quinoa under cold water.
   • Combine quinoa with a 2:1 water to quinoa ratio and a pinch of salt in a saucepan.
   • Bring to a boil over medium-high heat, reduce to low, cover, and simmer for 12-15 minutes until tender and water is absorbed. Fluff with a fork.

3. Sauté Zucchini and Garlic

   6 min hands-on

   • Heat olive oil in a large non-stick pan over medium-high heat.
   • Cook zucchini slices for 5-7 minutes until softened and lightly charred, stirring occasionally.
   • Add minced garlic and sauté for 1-2 minutes until fragrant.

4. Prepare Tahini-Lemon Dressing

   3 min hands-on

   • Combine tahini with freshly squeezed lemon juice in a small bowl.
   • Gradually whisk in warm water until smooth and thick.
   • Season with salt and black pepper.

5. Combine Quinoa and Zucchini

   2 min hands-on

   • Reduce heat to low and add cooked quinoa to the zucchini in the pan.
   • Stir in hot sauce to taste, adding water if needed to keep moist.

6. Incorporate Fresh Dill

   1 min hands-on

   • Finely chop fresh dill.
   • Stir chopped dill into the quinoa and zucchini mixture. Adjust seasoning with salt and black pepper.

7. Plate and Serve

   2 min hands-on

   • Transfer mixture to a serving dish or bowls.
   • Drizzle generously with tahini-lemon dressing.
   • Serve with extra hot sauce on the side if desired.
   • Cooking tips:
   • To enhance the charred flavor of the zucchini, avoid overcrowding the pan and cook in batches if necessary.
   • For added crunch, consider toasting a small handful of sesame seeds and sprinkling them over the dish before serving.
   • If the tahini dressing becomes too thick, continue adding warm water in small increments until it reaches the desired consistency.
   • For a more vibrant presentation, garnish with a sprig of fresh dill or a wedge of lemon.