Quinoa With Roasted Vegetables And Tahini Dressing Recipe

Ingredients

• quinoa
• salt (namak) to taste
• 1 small capsicum
• 1 small red capsicum
• 1/2 tsp oil for brushing
• 1 small onion
• 1/2 cup blanched broccoli florets
• 1/2 tsp dry red chilli flakes (paprika)
• 1/2 tsp dried oregano
• salt (namak) to taste
• Greek yoghurt
• 2 tbsp sesame seeds (til)
• 1 1/2 tbsp lemon juice
• 2 tbsp olive oil
• 1 clove garlic (lehsun)
• salt (namak) to taste

Steps

1. Boil 1 cup of water in a deep non-stick pan, add the quinoa and salt, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally.
2. Transfer into a big plate and keep aside to cool completely.
3. Pierce a fork through the green capsicum, brush ¼ tsp of oil evenly over it and roast on a slow flame till it turns black in colour from all the sides.
4. Repeat step 1 with the red capsicum as well.
5. Immerse both the capsicum in cold water and remove the burnt skin while washing it with your hands.
6. Remove the stem and seeds and roughly chop them and keep aside.
7. Pierce a fork through the onion and roast on a slow flame till it turns black in colour from all the sides.
8. Remove the burnt skin but without water and roughly chop them.
9. Combine all the ingredients, including the capsicum and onions in a deep bowl and toss well. Keep aside.
10. Roast the sesame seeds in a small non-stick pan on a medium flame for a few seconds.
11. Allow it to cool completely, transfer it into a mixer along with the olive oil, lemon juice, garlic and salt and blend till smooth.
12. Combine the curds and the prepared tahini paste in a deep bowl and mix well using a whisk. Keep aside.
13. Put the quinoa in a serving dish and spread it evenly.
14. Pour all the tahini dressing evenly over it.
15. Put all the roasted vegetables and spread it evenly.
16. Serve immediately.