Krista McGuire

This is an easy week night meal…healthy and light for those summer nights!

Ingredients:

-1 Cup Quinoa

-1/4 Cup Vegetable Broth

-1/3 of a Red Onion

-1 Clove Garlic, minced

-1 Cup Edamame, frozen

-1 Zucchini, chopped

-2 Cups Kale, de-stemmed

-Salt and Pepper to taste

***Mushrooms were not in the original recipe but if I have them in my fridge ,and can add them to my meal, I do!

Tahini Lemon Dressing Ingredients:

-1/4 Cup Tahini —> Tahini is a sauce originated in the Middle East made from ground sesame seeds !

-1/4 Cup Fresh Lemon —> approximately one whole lemon

-1 Tablespoon Maple Syrup or Agave Nectar —> I am a Vermont girl who hates Maple Syrup so I opted for the Agave

-Seal Salt to taste

Directions:

• Prepare dressing in small bowl by adding all ingredients together…whisk until smooth
• Cook quinoa to package instructions
• In separate pan, heat vegetable broth and saute onion with garlic for about 1 minute
• Add edamame and zucchini (and mushrooms) and cook for about 5 minutes
• Add kale last and cook for about 1 minute until softened
• Season with salt and pepper
• Scoop quinoa into a bowl, top with vegetable mixture, and drizzle on the dressing

Enjoy!