Greens & Grains Bowl

Thinly slice the Swiss chard stems and roughly chop the leaves; keep separate. Thinly slice the scallions.

Place a large nonstick skillet over medium heat with the walnuts. Cook until toasted and fragrant, about 3 to 5 minutes. Transfer nuts to a bowl and set aside.

Peel and grate the clove of garlic over a medium bowl. Add the tahini, juice from half the lemon, and 2 tbsp warm water. Whisk until you have a smooth dressing, adding more water as necessary. Season lemon tahini with salt and add more lemon juice if necessary.

Return the nonstick skillet to medium-high heat with 2 tsp olive oil. Once hot, add the chard stems and cook for 1 to 2 minutes. Add the leaves and ¼ cup of water to create some steam. Cook the chard until bright green and just wilted, about 1 to 3 minutes more. Season greens with salt and pepper.

Make a small tear on either side of the quinoa bag, and microwave for 60 seconds. Empty quinoa into a bowl and add 2 tsp olive oil, the sliced scallions, and hemp seeds. Season with salt and pepper.

Divide the chard and quinoa between large bowls. Top bowls with roasted tomatoes, toasted walnuts, and lemon tahini. Serve with any remaining lemon.