This
main-course salad combines chard, mushrooms, and quinoa to form a satisfying
vegetarian meal abundant with vitamins, minerals, and complete protein.
Ingredients
:
- 2 cups water
- 1 cup quinoa, rinsed and drained
- 1 tablespoon extra-virgin olive oil
- 1 pound Swiss chard, stems and leaves cut into ½-inch pieces (about 10½ cups), rinsed well, water still clinging to leaves
- Coarse salt and freshly ground pepper
- Pinch of crushed red pepper flakes
- 1 garlic clove, minced
- 12 ounces cremini mushrooms, trimmed, cleaned, and thinly sliced
- 2 teaspoons finely chopped fresh thyme
- 1 ounce shaved parmesan cheese (½ cup)
Method :
- In a medium saucepan, bring the water to a boil. Add quinoa and reduce heat to a simmer. Cover and cook until quinoa is tender and has absorbed all liquid, about 15 minutes. Remove from heat. Meanwhile, heat 1 teaspoon oil in a large skillet over medium. Cook chard (stems and leaves), stirring occasionally, until wilted and tender, about 8 minutes. Add ¼ teaspoon salt; season with pepper. Add red pepper flakes, and toss to combine. Transfer to a platter.
- Add remaining 2 teaspoons oil and the garlic to skillet. Cook over medium heat, stirring, until garlic is lightly golden, about 1 minute. Add mushrooms, and cook, stirring occasionally, until they start to release their juices, about 3 minutes. Add ½ teaspoon salt; season with pepper. Cook, stirring occasionally, until mushrooms are tender, about 5 minutes. Stir in quinoa; cook to heat through, about 1 minute. Stir in thyme; remove from heat.
- To serve, divide chard among plates, and spoon quinoa mixture on top. Sprinkle parmesan over each portion.
per
serving: 252
calories; 1 g saturated fat; 6 g unsaturated fat; 3 mg cholesterol; 38 g
carbohydrates; 1 g protein; 666 mg sodium; 5 g fiber
Tags:
Lunch