Marinated Veggie Kebabs with Quinoa and “Yogurt”-Tahini Sauce
- 1/2 cup canola oil
- 1/2 cup plus 1 Tbsp. lemon juice (from about 3 lemons)
- 4 tsp. cumin
- 2 tsp. coriander
- 2 tsp. paprika
- 4 cloves garlic, pressed or minced
- 2 bell peppers, any color, cut into 1-inch pieces
- 4 small zucchini, cut into 1-inch pieces
- 3 small yellow squash, cut into 1-inch pieces
- 2 red onions, cut into quarters, and separated
- 3 ears of corn, cut into 1-inch pieces
- 1 cup Tofutti Better Than Sour Cream
- 2 Tbsp. tahini
- 1/2 tsp. salt
- 2 cups quinoa
- 2 cups vegetable broth
- 2 cups water
If using wooden skewers, soak them in water for at least 30 minutes.
In a small bowl, whisk oil, 1/2 cup lemon juice, cumin, coriander, paprika, and garlic.
Put all of the cut vegetables into a large bowl with a lid, or a Tupperware marinating container.
Pour the marinade over the top of the vegetables.
Put the lid on and turn over a few times. Chill for at least 2 hours. Turn the bowl over every 30 minutes to coat the vegetables in marinade.
To make the “yogurt”-tahini sauce, in a bowl, whisk vegan sour cream, tahini, 1 Tbsp. lemon juice, and 1/2 tsp. salt. Cover and chill.
After the vegetables are done marinating, thread the vegetables onto the skewers. The corn is a little difficult to get onto the wooden skewers. We used the end of a food thermometer and poked it almost all the way through the corn. Then remove it and thread it onto the wooden skewer. Since the corn is the most difficult to thread, we did all of the corn first and moved it to the bottom of the skewer, then added the other vegetables on top. Save the marinade for brushing on top of the kebabs while you’re grilling them.
The original recipe called for rice, but I changed it to quinoa because it’s packed with nutrients and is a complete protein. Put the quinoa in a mesh strainer and rinse under cold water until the water is clear and no longer cloudy. In a pot on the stovetop, add the quinoa, vegetable broth, and water. Bring to a boil, then reduce heat and simmer for 20 minutes. When it’s done cooking and the water is absorbed, set it aside.
While the quinoa is cooking, grill your kebabs. Place the kebabs on the grill rack.
Turn gas grill to low heat. Close the lid and cook for 7 or 8 minutes. Flip the kebabs over and brush some marinade on them. Close the lid and cook for an additional 7 or 8 minutes. Flip the kebabs over again and brush some more marinade on them. Close the lid. Check them every couple minutes for 10 minutes. Keep flipping the kebabs every time you check them. They’re done cooking when they’re tender.
Serve kebabs over quinoa with sauce drizzled on top.