Swiss Chard With Toasted Quinoa
As you’ll find with this hearty side dish, toasting quinoa in a saucepan before simmering it in water brings out its nutty flavor. The high-protein whole grain is also a good source of fiber, providing 5 grams per cooked cup. For an even more colorful dish (and an antioxidant boost), use rainbow Swiss chard, which has yellow, orange, pink, and red stalks.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 cup quinoa rinsed
- 3 cups water
- ½ red onion chopped
- 3 cloves garlic minced
- 6 cups Swiss chard leaves about ½ pound, chiffonade (thin strips made by laying the leaves
- together rolling like a cigar, and slicing crosswise)
- 1 large tomato diced
- ½ teaspoon red-pepper flakes
- 1/3 cup freshly grated Parmesan cheese
- Salt and ground black pepper
Instructions
- Heat 1 tablespoon of the oil in a medium saucepan over medium-high heat.
- Add the quinoa and toast, stirring occasionally, for 4 minutes. Add the water, reduce the heat to low, and simmer for 15 minutes, or until the quinoa is tender. Drain off any remaining water.
- Meanwhile, add the remaining 1 tablespoon oil to a large skillet over medium heat. Add the onion and garlic and cook, stirring frequently, for 5 minutes, or until the onion softens.
- Add the Swiss chard and cook, stirring frequently, for 4 minutes, or until wilted. Add the tomato and cook until heated through.
- Fold in the quinoa, stirring well to combine. Add the pepper flakes and cheese. Season to taste with salt and pepper. Stir again. Let stand for 3 to 5 minutes to blend the flavors.