Quinoa Salad with Red Currants, Roasted Zucchini & Tahini Dressing
25 min
Veggie
602
For 2 Portions
150 g
quinoa
80 g
currant
30 g
tahini
20 g
currant jelly
12 g
parsley, fresh
1
green onion
1
zucchini
1
lemon
40 ml
water
2 tsp
olive oil
1 clove(s)
garlic
salt
pepper
1. All set?
2. Preheat oven to 390°F (fan, recommended) or 415°F (conventional).
3. Wash zucchini, halve lengthwise, and cut into triangles.