Quinoa is a miracle grain. I love this little seed! It is high in protein and folate (1), so very beneficial to pregnancy and fetal development. Did you know that 2013 will be officially be “”The International Year of the Quinoa?” (2) Because of it’s nutritive value and superb biodiversity it is considered a Super Grain!
I have WAY too much Rainbow Chard in my garden this year and so have been trying to find ways to use it, I LOVE this salad and make it very regularly.
Enjoy!
Ingredients:
1 bunch swiss chard (10-12 good sized stalks)
1 small sweet (or red) onion chopped
1-2 cloves garlic minced
1 cup quinoa (2-3 cups cooked quinoa)
balsamic vinegar
olive oil
butter
crushed red pepper
salt
pepper
Directions:
Cook quinoa according to package directions (usually: Rinse grain in cold water. Place 1 part grain to 2 parts water/broth in sauce pan, bring to low boil for 10-15 minutes or until desired tenderness)
Wash chard and remove stalks from leaves. (the stalks take longer to cook) set leaves aside.
Chop stalks into 1/2 in. pieces.
Coat bottom of skillet with equal parts oil and butter.
Saute onions and chard stalks on med-low for 8-10 minutes, or until cooked to desired tenderness. While sautéing, cut leaves into ~2 by 2 inch pieces. Add minced garlic cook for one minute. Add chard leaves and red pepper, salt and pepper to taste and mix well. The leafy greens will cook down quickly, so keep an eye on them. They have A LOT of water stored in them, so they will start to lose their water and lubricate everything.
Sauté everything for 5 minutes or so, then add balsamic, usually I do about 1 turn of the pan, and mix well.
Pour chard mixture and quinoa into a serving bowl and mix well. Top with Olive oil and Balsamic to taste.
Enjoy!
