I’ve been trying to eat more vegetables lately. And more specifically, more fully vegetarian meals throughout the week. This recipe is from back in my vegan/vegetarian days in college. When I was vegetarian, I fell madly in love with tahini. A love affair that continues strong until this day. Tahini dressing on a salad? Always. Tahini sauce on pasta? Absolutely. This stir fry pairs tahini with a little sesame oil and some spices for a fun twist on a cold sesame peanut pasta dish.
I love this dish cold the next day. The leftovers are perfect for easy take with you lunches.
My absolute favorite quinoa pasta in Andean Dream. For this recipe I use their fusilli pasta. Their pasta is gluten free and corn free. And since it is made from quinoa, it is high in protein.
Want more tahini recipes?
Sesame Tahini Stir-fry & Quinoa Noodles
For Sesame Tahini Sauce
- 1 teaspoon sesame oil
- 3 tablespoons GF soy sauce
- 3 tablespoons tahini
- 1 teaspoon ground ginger
- 1 teaspoon cayenne
- 1 tablespoon honey
- about 1/3 cup warm water
- 1/2 a yellow onion, diced.
- 1 red bell pepper, diced.
- 1 head of broccoli, cut in florets.
- 4 carrots, sliced in rounds.
- 3 tablespoons toasted sesame seeds
- 1 tablespoon coconut oil
- 3 cloves of minced garlic
- 1 container of quinoa pasta
Cook pasta in a medium quart pan in salted water until tender. Follow the container’s suggestion for timing. The brand I recommend is 8 minutes. Drain and rinse under cold water.
Mix all of the sauce ingredients into a medium size bowl and set aside.
In a large fry pan, saute the onion in coconut oil for 3-4 minutes adding salt. Add in the carrots and bell peppers and saute another 5 minutes. Add in the garlic and broccoli. Add in the sauce and the pasta. Cover and simmer another 5 minutes, stirring occasionally. Garnish with toasted sesame seeds.