• 1 Cup quinoa, rinsed
• 1 3/4 lb. Swiss chard (2 bunches), rinsed and chopped
• 1/3 cup Tahini (I like Tohum’s)
• 1 to 2 cloves garlic, minced
• 2 Tablespoons fresh lemon juice

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 a large pan, combine chard with 1/3 cup water and ¼ teaspoon salt. Cover, bring to a boil, reduce heat and cook 4 minutes, or until chard is tender.

Put Tahini in a small bowl. Stir in garlic, lemon juice and ¼ teaspoon salt. Gradually stir in 2 to 3 tablespoons water to yield sauce that is 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.

I double or triple the sauce recipe and use it on any steamed or boiled greens. If you are boiling the greens, there’s no need to wash them. Just tear into pieces and throw them in the pot of boiling water for a minute or a minute and a half. Then top with your already-made sauce.

Adapted from Vegetarian Times February 2005

For original recipe go to
http://www.vegetariantimes.com/recipes/9252?section