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