Quinoa With Mustard Greens And Chickpeas Recipe
Quinoa With Mustard Greens And Chickpeas Recipe
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.