I had gone to my doctor’s office and the good thing about going to this doctor’s office on Thursdays is that the hospital rents its alley space for local farmers association and we get excellent fresh vegetables and fruits from this market. As I was limping my way back to the parking lot, I couldn’t get pass the market without buying these fresh leaves, “Swiss Chard”. These are super nutritious vegetables that needs no elaborate introduction. They are loaded with betalain pigments that are shown to provide anti-inflammatory, antioxidant, and detoxification support. For more information about this super vegetable click here . I was wondering what to cook with this vegetable until I saw this recipe in vegetarian times magazine. This recipe is very easy to make and uses quinoa my other favorite grain and what more could I ask for a healthier meal. My daughter is learning about health and nutrition in her school and is keeping score of how many servings of vegetables she had in a day (It’s definitely something I should be proud of!!!) and it’s always easy for me to convince her to eat healthy foods. On the other hand, my little boy will always reach for the cookie box if given a choice. This colorful dish with a slight bitter taste(my son’s description was something is “sour” but I like the sour taste) and the crunchiness of the almonds with each bite was devouring. All in all I scored unlimited points in my mind knowing that I served a healthy dish for dinner to my kids. This dish is so versatile that it can be had as an entire meal or as a side to bread or soup. I’m sending this entry to “Healthy Diet – Vegetarian Side Dishes” event by Priya and hosted by Vardhini.
Swiss Chard — 1 lb (leaves cut finely, stems finely chopped)
Quinoa — 3/4 cup (rinsed and drained)
Olive oil — 2tsp
Onion — 1 (finely chopped)
Black olives — 16 (pitted), optional (I didn’t use them)
Raisins — 1/4 cup, optional (I didn’t use them)
Red pepper flakes — 1/2 tsp
Garlic — 3 cloves minced(1Tbs)
Pine nuts/Almonds (toasted and sliced) — 2 Tbsp
Low sodium vegetable broth — 1 1/2 cups
Salt & Pepper — to taste
1. Bring broth to a boil in medium saucepan. Add quinoa and bring mixture to a simmer. Reduce heat to medium-low and dimmer, covered 12 minutes. Remove from heat, let stand 5 minutes, then fluff with fork.
2. Meanwhile heat oil in large nonstick skillet over medium heat. Add garlic, onion, chard stems and fry them till onion turns translucent. Now add olives, and raisins. Sautee 10 minutes or until chard stems are soft. Stir in chard leaves and red pepper flakes. Sautee 6 minutes or until greens are tender. Season with salt and pepper, if desired.
3. Divide quinoa among 4 shallow bowls/plates, sprinkle pine nuts/almonds on top of quinoa, spoon chard mixture over top. Enjoy!!!
Chop onions and chard leaves and stem finely. Heat the broth and cook quinoa and keep aside. Sautee onions, garlic, chard stems, olives and raisins. Add chard leaves and cook till the leaves turn soft. Assemble the quinoa, sprinkle almonds and spoon the chard mixture over top. Enjoy!!!
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