Chat with us
Hi! Welcome to Uptown Fresh!
Welcome Guest...
we typically reply within minutes
Quinoa Salad with Swiss chard and Goat Cheese
Swiss chard abounds in vitamins and minerals, including calcium, iron, and vitamin E. Quinoa has a nutty taste and more protein than most grains, earthy taste in this savory lunchtime dish.
-
Preparation
15 mins
-
Cooking Time
60 mins
-
Serving
4/5
Ingredients-
- Uptown fresh Swiss chard bunch
- 4 tbsp olive oil
- 1 medium onion (chopped)
- 3 garlic cloves (slivered
- 1 cup quinoa
- 1 tsp dry mustard
- 2 cups vegetable broth or water
- Salt as per taste
- Black pepper as per taste
- Mushrooms (halved)
- Goat cheese chilled
Instructions-
- Remove stems from Swiss chard and chop in 1/2-inch pieces. Chop leaves and set aside.
- Heat 2 tablespoons oil in a 3-quart saucepan on medium.
- Add onion, garlic and chard stems. Sauté until vegetables are tender, about 5 minutes.
- Stir in quinoa and mustard.
- Add broth, stir, and season with salt and pepper.
- Bring to a boil, cover and cook on low 15 to 20 minutes, until the liquid is absorbed. Remove from heat, uncover and let sit 20 minutes.
- Meanwhile, heat remaining oil on medium-high in a large skillet.
- Add mushrooms and sauté, stirring, until lightly browned, about 10 minutes.
- Add chard leaves and continue cooking until greens have wilted and no more liquid remains in the skillet.
- Fluff quinoa with a fork. Fold mushrooms and leaves into it.
- The cooked quinoa can be set aside at room temperature for several hours and then served, or reheated to warm or hot.
- Crumble goat cheese and scatter on top just before serving.
