Zucchini Satay with Spicy Lime Sauce and Quinoa (a Pantry+ recipe)

Makes 4 servings

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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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