This dish contains four different types of leafy greens! The perfect meal post Saint Patty’s Day activities due to its color and cleansing nature. Or you could eat it today to delay the affects of all that green beer!
1 1/2 cups rinsed quinoa
1/2 bunch of kale, torn
1/2 bunch of spinach, torn
1/2 bunch of swiss chard, torn
One package (~300g) firm tofu (or chicken**)
Simple Marinade (to prepare, add liquids to a sealed container and shake to combine):
1/3 cup apple cider vinegar
1/3 cup tamari or Bragg’s liquid aminos
Green Dressing (to prepare, simply blend all ingredients in a blender):
1/2 cup tahini
1/2 cup water
1/2 cup parsley
2 tablespoons lemon juice
2 cloves garlic
Prepare the marinade and dressing (see above). Drain the tofu, cube it, and then add it to the Simple Marinade container for ~30 minutes. Bring 3 cups of water to a boil in a large pot, add the quinoa, reduce heat to medium, and let it boil for ~20 minutes or until all of the water has absorbed. Remove the tofu from the marinade (keep remaining marinade for later) and sauté in a frying pan until slightly browned. Steam the torn greens for 5 minutes in a steamer or in a large pan with a small amount of boiling water. Combine the greens, quinoa, tofu, and remaining marinade in the quinoa cooking pot. To serve, scoop the mixture onto into bowls drizzle with a couple of tablespoons of the Green Dressing. Garnish with additional parsley. Serves 4.
**Instead of tofu, two chicken breasts could be used; prepare similar to the tofu, however disregard the remaining marinade.
Happy St. Patty's!