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.
 
Recipe by Kath Younger
 
INGREDIENTS
 
3/4 cup quinoa Cooking spray 
2 cloves garlic, pressed or minced 
6 cups mustard greens, stemmed and cut into bite-sized pieces 
One 14-ounce can chickpeas, drained 
Juice of ½ lemon 
2 tablespoons tahini 
1 teaspoon olive oil 
2 tablespoons hot water 
2 tablespoons lemon j
uice Kosher salt, to taste 
3-5 dashes hot sauce 
1/4 cup feta cheese, crumbled, for serving 
2 tablespoons 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.

Pair with Montsant Can Blau 2008

 
Photo Credit: kath Younger