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Monday, February 2, 2015

Lemon Tahini Dressing

I've been in a lunch rut.  On a good day I'm eating hummus wraps, on a more hectic one I'm enjoying grilled cheese crusts and the ends of a green smoothie.  While I spend our lunchtimes running back and forth to the kitchen and keeping an eye on the baby to make sure he doesn't try to eat an entire pear in one bite, it's nice to have real food in front of me when I do sit down.  I try to keep the afternoon snacking to a minimum, as it's all too easy to inhale half a bag of cashews without noticing, and this combination of protein, veggies and healthy fats keeps me full and up for toddler level sprinting races.

I love this sauce.  I posted about it way back in the beginning of my blogging days as part of a lentil recipe.  Today I used it on quinoa and vegetables, but it makes a great dressing for salad or any grain or bean.

Lemon Tahini Dressing
From Oh She Glows

1/4 cup tahini
2 garlic cloves
1/2 cup lemon juice
1/4 cup nutritional yeast (optional)
kosher salt and black pepper
1/4 cup olive oil
Water, as needed, to reach desired consistency

In a small food processor, blender, or with an immersion blender, combine first five ingredients.  Drizzle in the olive oil with the motor running, and add water as necessary to thin.  This keeps for a week in the refrigerator.

I steamed a cup of quinoa, sauteed onions and peppers, and tossed in a few olives, sundried tomatoes, and avocado.  Served over greens and topped with feta cheese.








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