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1
For the spiced tahini dressing:
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Add the tahini, 1/4 cup water, garlic, lemon juice, cilantro, ancho chili powder, salt, and pepper to a food processor. Blend until combined. If the mixture seems thick, add the reserved 1/4 cup water, along with the teaspoon of olive oil. Blend again.
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3
Taste and adjust the seasoning as needed.
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4
For the quinoa succotash:
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Add the water to a saucepan and bring to a boil. Add the quinoa and return to a boil. Add a lid to the pan and reduce the heat to simmer until the liquid is absorbed (12-15 minutes).
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Remove the pan from the heat. Fluff the quinoa, cover the pan, and let it sit for 10-15 minutes. Note: I used half this portion for this recipe and reserved the remaining quinoa for another use.
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Add the olive oil to a large saute pan over medium heat. When hot, add the onion and cook for about 4 minutes.
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Toss in the zucchini, lima beans, corn, sweet pepper, salt, and pepper and stir. Cook for about 5 minutes, stirring occasionally, or until the vegetables are warmed through. Remove the pan from the heat.
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Add about 2 cups of the quinoa to a large bowl and fluff it with a fork. Add the vegetable mixture, then drizzle about half of the tahini dressing over the mixture. Toss to combine. Add more dressing if you'd like. Save the remaining dressing to add to any leftovers.
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10
Serve at room temperature, or chilled.
