Ingredients:
- 1/3 cup dried chick peas
- ¾ cup Quinoa
- 1 tablespoon cooking oil
- ½ cup thinly sliced red onion
- 4 oz kale leaves (stems removed and leaves torn into small pieces)
- ½ cup corn kernels
- 2 spring onions/scallion cut into 1 inch pieces
- ¾ cup cherry tomatoes halved
- ½ cup kalamata olives
- salt to taste
- feta cheese
For the tahini sauce:
- 3 tablespoons tahini
- 2 tablespoons water
- ½ tablespoon extra virgin olive oil
- 1 green chili chopped
- salt to taste
Method:
- Soak chick peas overnight and cook until soft. Set aside
- Cook Quinoa in a covered saucepan according to package directions and keep covered
- Add oil to a large skillet and fry onions until lightly golden. Add kale leaves and saute until leaves are wilted.
- Add corn, chick peas, scallions and tomatoes and cook for a minute or two stirring continuously
- Add cooked Quinoa and kalamata olives and mix well. Pour tahini sauce and mix thoroughly and cook on a low flame for about 2-3 minutes. Season with salt
- Serve warm sprinkled with feta cheese
To make tahini sauce:
- In a blender add all the ingredients and puree until smooth.
Yields: 2 main dishes
Source: Chelvi’s Original
