Quinoa with Mustard Greens and Chickpeas from The Daily Meal

Pair with Montsant Can Blau 2008

October 24, 2012

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.