Zucchini Satay with Spicy Lime Sauce and Quinoa (a Pantry+ recipe)
Makes 4 servings
Pantry list is HERE.
1 1/2 cups vegetable broth
1 cup quinoa
1/2 teaspoon sea salt
1/4 cup fresh lime juice (retain zest for garnish) (from about 2 limes)
1/4 cup reduced-sodium tamari
3 tablespoons peanut or sunflower seed butter
2 to 4 tablespoons sriracha
2 tablespoons vegetable broth
1/2 to 1 teaspoon sugar (optional)
4 small to medium zucchinis
1/4 cup chopped cilantro
1. Quinoa: add the broth to a medium pot and bring to a boil. In the meantime, rinse the quinoa very well and add it, and the salt, to the broth. Bring to a boil, reduce to medium-low and cook, covered, for 15 minutes. Remove from the heat and set aside, still covered, for 10 minutes. Fluff with a fork and add a few tablespoons of chopped cilantro to the quinoa.
2. Satay: Combine the lime juice, tamari, butter, sriracha, broth, and sugar (if using - taste and add to the sauce if needed) in a small blender. Blend until smooth.
3. Cut the zucchini into 1-inch pieces and thread onto skewers that will fit comfortably in your skillet. Place the skewers of zucchini on a platter and cover with the sauce. Heat a cast iron skillet or grill pan over medium heat until hot. Add the skewers and cook 5 minutes on each side until tender; baste the zucchini every few minutes or so. Season with salt and black pepper.
4. Serve the quinoa with the satay, the remaining sauce and garnish with the remaining cilantro.
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