Quinoa With Mustard Greens And Chickpeas Recipe

3.7 from 3 ratings

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

servings

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.