Vegetaroa, Tahini Quinoa Salad

Gluten-free and nut-free, a delicious summer salad!

Rate this recipe 4.2/5 (6 Votes)

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Ingredients

Servings 8
Level of difficulty Average
Preparation time 25mins
Cost Average budget
Adapted from healthyeatingandliving.ca

Cook the quinoa according to the instructions on the package.

Wash and chop the vegetables.

To make the dressing, mix all of the ingredients together in a blender or food processor and blend until smooth.

Mix the quinoa with the vegetables in a large salad bowl; top with the dressing and toss well to coat.

VIDEO: Crispy Zucchini Potato Cakes

Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!

Chop the potatoes in half, boil until very tender and drain.
In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly.
On a baking tray, spoon out the zucchini-potato mixture and form into balls.
Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
When golden, remove from oven... and enjoy!