Greens + Beans Quinoa Salad

Serves 4

Greens + Beans Quinoa Salad

3/4 cup quinoa
14 oz can garbanzo beans, drained
6 cups mustard greens, washed, trimmed of stems and cut into bite-sized pieces
2 cloves garlic, pressed or minced
1/4 cup crumbled feta cheese
2 tbsp sunflower seeds, toasted if desired
The juice of half a lemon

Dressing
2 tbsp tahini
1 tsp olive oil
2 tbsp hot water
2 tbsp lemon juice
A few pinches kosher salt (to taste)
3-5 dashes hot sauce

1.Cook quinoa according to package directions.
2.Heat a skillet and spray with cooking spray. Add garlic and saute for 1 minute, adding a tablespoon of water of it begins to stick. Stir in mustard greens along with more water, if necessary, and cook until wilted and tender, about 3-4 minutes. Add garbanzo beans and cook until hot. Squeeze half a lemon over beans + greens.
3.Meanwhile, whisk together tahini through hot sauce for dressing.
4.In a large bowl, toss quinoa, hot greens + beans, and dressing.
5.Serve topped with crumbled feta cheese and sunflower seeds.
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Fennel + Beet Salad
Serves 1

Fennel and Beet Salad

2 cups baby spinach
4 pickled beets, sliced
1/2 cup sliced fennel
1 carrot, chopped
2 tbsp chopped walnuts
2 tsp lemon juice
1 tsp honey
1 tsp olive oil
1/4 tsp salt

To assemble, place spinach on a plate and top with beets, fennel, carrot and walnuts. Drizzle with lemon juice, olive oil, honey and salt. Enjoy!

Kath Younger writes the popular healthy food blog Kath Eats Real Food, which you’ll find at katheats.com. Having lost over 30 pounds since graduating from college, Kath is now studying to become a registered dietitian and lives in Charlotte, NC.