Mediterranean Quinoa




  • 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


  • 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

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