This is a delicious combination, and the lemon gives it a bright tang.
Bring 2 cups water to a boil. Add quinoa, reduce heat to low, cover and cook without stirring, 15 to 20 minutes, or until water is absorbed.
Meanwhile, in large pan, combine chard with 1/3 cup water and 1/4 tsp. salt. Cover, bring to a boil, reduce heat and cook 4 minutes, or until chard is tender.
Put tahini in small bowl. Stir in garlic, lemon juice and 1/4 tsp. salt. Gradually stir in 2 to 3 Tbs. water to yield sauce that’s creamy but not runny.
To serve, divide quinoa into four mounds on individual plates. Using tongs, arrange hot chard over quinoa, and top with tahini sauce.
- Calories 320
- Carbohydrate Content 42 g
- Cholesterol Content 0 mg
- Fat Content 13 g
- Fiber Content 7 g
- Protein Content 13 g
- Saturated Fat Content 2 g
- Sodium Content 630 mg
- Sugar Content 2 g