Quinoa Succotash With Spiced Tahini Dressing (Vegan & Gluten Free)

• FOR THE TAHINI DRESSING:
• 1/3 cups Tahini
• 1/2 cups Water, Divided
• 2 cloves Galic
• 3 teaspoons Lemon Juice
• 2 Tablespoons Fresh Cilantro
• 2 teaspoons Ancho Chili Powder (more Or Less To Taste)
• 1/8 teaspoons Salt
• 1/8 teaspoons Ground Black Pepper
• 1 teaspoon Olive Oil
• FOR THE QUINOA SUCCOTASH:
• 2 cups Water
• 1 cup Uncooked Quinoa
• 1 Tablespoon Olive Oil
• 1/4 cups Onion, Diced
• 1 cup Diced Zucchini (about 1 Small Zucchini)
• 1 cup Lima Beans, Thawed If Frozen
• 1 cup Corn (thawed If Using Frozen)
• 1/3 cups Sweet Red Pepper, Diced, Seeds And Membrane Removed
• 1/2 teaspoons Salt
• 1/4 teaspoons Ground Black Pepper

1. For the spiced tahini dressing:
2. Add the tahini, 1/4 cup water, garlic, lemon juice, cilantro, ancho chili powder, salt, and pepper to a food processor. Blend until combined. If the mixture seems thick, add the reserved 1/4 cup water, along with the teaspoon of olive oil. Blend again.
3. Taste and adjust the seasoning as needed.
4. For the quinoa succotash:
5. Add the water to a saucepan and bring to a boil. Add the quinoa and return to a boil. Add a lid to the pan and reduce the heat to simmer until the liquid is absorbed (12-15 minutes).
6. Remove the pan from the heat. Fluff the quinoa, cover the pan, and let it sit for 10-15 minutes. Note: I used half this portion for this recipe and reserved the remaining quinoa for another use.
7. Add the olive oil to a large saute pan over medium heat. When hot, add the onion and cook for about 4 minutes.
8. Toss in the zucchini, lima beans, corn, sweet pepper, salt, and pepper and stir. Cook for about 5 minutes, stirring occasionally, or until the vegetables are warmed through. Remove the pan from the heat.
9. Add about 2 cups of the quinoa to a large bowl and fluff it with a fork. Add the vegetable mixture, then drizzle about half of the tahini dressing over the mixture. Toss to combine. Add more dressing if you'd like. Save the remaining dressing to add to any leftovers.
10. Serve at room temperature, or chilled.

tahini, water, galic, lemon juice, fresh cilantro, ancho chili powder, salt, ground black pepper, olive oil, quinoa succotash, water, quinoa, olive oil, ubc, zucchini, beans, if using, sweet red pepper, salt, ubc

Taken from tastykitchen.com/recipes/sidedishes/vegetables/quinoa-succotash-with-spiced-tahini-dressing-vegan-gluten-free/ (may not work)