Zucchini Tagliatelle with Vinegar Quinoa and Sesame Yogurt

Ingredients:

• 2 medium sized zucchinis
• 1 cup quinoa
• 2 cups water
• 2 tablespoons vinegar
• 1/4 cup sesame seeds
• 1/4 cup plain greek yogurt
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste

Directions:

Zucchini Tagliatelle:

1. Using a mandoline or vegetable peeler, slice the zucchinis into thin strips resembling tagliatelle noodles. Set aside.
2. In a large saucepan, heat up the olive oil over medium heat. Add the minced garlic and stir for 1-2 minutes until fragrant.
3. Add the zucchini tagliatelle to the saucepan and cook for about 3-4 minutes or until it has softened on the outside but is still lightly crunchy in the middle. Remove from heat and set aside.

Vinegar Quinoa:

1. Rinse and drain the quinoa in cold water.
2. Place the quinoa and 2 cups of water in a medium saucepan over high heat and bring to a boil.
3. Once boiling, reduce the heat to low and let the quinoa simmer for about 15-20 minutes until it is cooked through and the water has been absorbed.
4. Remove from heat and stir in the vinegar while fluffing the quinoa with a fork. Add salt and pepper to taste.

Sesame Yogurt:

1. In a small bowl, mix together the greek yogurt and sesame seeds until well combined.
2. Season with salt and pepper to taste.

Serving Suggestions:

Serve the zucchini tagliatelle alongside the vinegar quinoa and top with a dollop of sesame yogurt. Optionally, you can garnish with additional sesame seeds and fresh herbs for added flavor and texture. This dish is perfect as a light and healthy lunch or dinner option, and can also be served as a side dish to your favorite protein. Enjoy!