Greek quinoa bake
FROM SUBSTACK
My Greek Quinoa Bake stars Swiss chard, feta, fresh dill, grape tomatoes, and quinoa, of course, and can be served for lunch, brunch, or as a dinner side—though, to be honest, I had it for dinner last night and was very satisfied. Maybe that’s because quinoa is not a grain, even though we use it like one. It’s actually a seed, giving it a higher protein content than most grains and making it a complete protein at that.
Even if you think you don’t like quinoa, I urge you to give this a try. The—ahem—earthy taste of quinoa by itself might not be for everyone, but mixed with other tasty ingredients as it is here, it becomes a blank slate and a great binder.
SERVES 4 TO 6
For the dressing:
¼ cup/68 g tahini
1 tablespoon white miso
1 tablespoon dark sesame oil
