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.
- 3/4 cups 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 juice
- Kosher salt, to taste
- 3 -5 dashes hot sauce
- 1/4 cup feta cheese, crumbled, for serving
- 2 tablespoons sunflower seeds, toasted, for serving
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.