Quinoa With Mustard Greens And Chickpeas Recipe

Name: Quinoa With Mustard Greens And Chickpeas Recipe
Ingredients: 3/4 cup quinoa; cooking spray; 2 cloves garlic, pressed or minced; 6 cup mustard greens, stemmed and cut into bite-sized pieces; one 14-ounce can chickpeas, drained; juice of ½ lemon; 2 tablespoon tahini; 1 teaspoon olive oil; 2 tablespoon hot water; 2 tablespoon lemon juice; kosher salt, to taste; 3 -5 dashes hot sauce; 1/4 cup feta cheese, crumbled, for serving; 2 tablespoon sunflower seeds, toasted, for serving

Kath Younger|Dec. 19, 2011 4:08 pm EST

3.7 (3 ratings)

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Here’s a quick and easy way to work more veggies into your diet. Mustard greens are an excellent source of vitamins A and C, and quinoa keeps you feeling full and satisfied. Lemon-tahini dressing adds an extra dimension of flavor to this delicious meal. Click here to see Quinoa: The Heart-Healthy Food with a Quirky Name.

Servings

2

Ingredients

3/4 cup quinoa
cooking spray
2 cloves garlic, pressed or minced
6 cup mustard greens, stemmed and cut into bite-sized pieces
one 14-ounce can chickpeas, drained
juice of ½ lemon
2 tablespoon tahini
1 teaspoon olive oil
2 tablespoon hot water
2 tablespoon lemon juice
kosher salt, to taste
3 -5 dashes hot sauce
1/4 cup feta cheese, crumbled, for serving
2 tablespoon sunflower seeds, toasted, for serving

Directions

Cook the quinoa according to the package directions. Heat a skillet over medium heat and coat with cooking spray. Add the garlic and sauté for 1 minute, adding a tablespoon of water if it begins to stick. Stir in the mustard greens along with more water, if necessary, and cook until wilted and tender, about 3-4 minutes. Add the chickpeas and cook until hot, about 2-3 minutes. Remove from heat and squeeze the lemon juice over chickpeas and greens.
Meanwhile, in a large bowl, whisk together the next 6 ingredients (tahini through hot sauce) for the dressing. Add the quinoa and hot greens and chickpeas. Toss together with the dressing. Serve topped with feta cheese and sunflower seeds.