QUINOA CHARD PILAF
This simple vegan dish combines the distinctive, nutty flavor of quinoa with chard, mushrooms, and lentils. Try using rainbow chard for a colorful effect!
Provided by ASTROPHE
Categories 100+ Everyday Cooking Recipes Vegan
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Heat the oil in a large pot over medium heat. Stir in the onion and garlic, and saute 5 minutes, until onion is tender. Mix in quinoa, lentils, and mushrooms. Pour in the broth. Cover, and cook 20 minutes.
- Remove the pot from heat. Shred chard, and gently mix into the pot. Cover, and allow to sit 5 minutes, or until chard is wilted.
Nutrition Facts : Calories 224.1 calories, Carbohydrate 36.6 g, Fat 4.7 g, Fiber 6.2 g, Protein 9.6 g, SaturatedFat 0.6 g, Sodium 323.3 mg, Sugar 3.2 g
QUINOA AND CHARD CAKES
I'd been thinking about making a sort of "burger" with quinoa and vegetables when I saw a recipe for chard cakes in the Dining section of The Times. I combined the two ideas and came up with these quinoa and chard cakes, which you can serve as a main dish or a side. A few days later, I made the same recipe but used spinach, which is lower in sodium, instead of chard (see variation below). Top these cakes with yogurt spiked with puréed garlic.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, main course, side dish
Time 30m
Yield Serves four
Number Of Ingredients 12
Steps:
- Fill a bowl with ice water. Bring a large pot of water to a boil, salt generously and add the chard leaves. Blanch for two to three minutes until tender, then transfer to the ice water. Drain, squeeze out excess water and chop medium-fine. Add the chard stems to the water, and cook four to five minutes until tender. Transfer to the ice water, then drain and cut in 1/4-inch dice. Measure out 3/4 cup of the stems, and reserve the rest for another purpose. Alternatively, steam the chard leaves, then the stems, above an inch of boiling water until tender. The leaves will take three to four minutes, the stems five minutes.
- Heat 1 tablespoon of the olive oil over medium heat in a medium or large skillet. Add the garlic. When it is fragrant, in 30 seconds to a minute, stir in the chard leaves and stems and the cumin. Stir together for about a minute, and season to taste with salt and pepper. Transfer to a large bowl, and add the quinoa, Parmesan and egg. Stir together.
- Heat the remaining tablespoon of olive oil and the canola oil together over medium-high heat in a large, heavy skillet. Moisten your hands, and shape the quinoa and chard mixture into four hamburger-size patties (or make smaller, fritter-ish patties). Carefully place the patties in the hot oil, taking care not to crowd them in the pan. Press down on the tops of the patties with the bottom of your spatula to prevent them from falling apart; if they are thick enough, they should stay together. Cook for four to five minutes on each side until nicely browned. Remove from the heat and serve.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 12 grams, Carbohydrate 20 grams, Fat 17 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 658 milligrams, Sugar 4 grams, TransFat 0 grams
AMAZING CHOCOLATE QUINOA CAKE!
This delicious cake is made with quinoa and no flour! Enjoy!
Provided by Stacy Evans
Categories Desserts Cakes Sheet Cake Recipes
Time 1h25m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a rectangular cake pan.
- Blend quinoa, butter, eggs, milk, and vanilla extract together in a blender until smooth.
- Combine sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl. Stir quinoa mixture into sugar mixture until batter is well combined. Fold chocolate chips and pecans into batter; pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 40 to 45 minutes. Cool cake on a wire rack.
Nutrition Facts : Calories 332.1 calories, Carbohydrate 37 g, Cholesterol 93 mg, Fat 20.5 g, Fiber 3.9 g, Protein 5.8 g, SaturatedFat 10 g, Sodium 374.9 mg, Sugar 25.5 g
QUINOA SALAD WITH SWISS CHARD AND GOAT CHEESE
This versatile salad, or pilaf, may be construed as a home cook's answer to a fast-casual lunch bowl. But it does not need to be piled high with a freewheeling array of additional ingredients. As it is, this could be a stand-alone first course, a lunch dish or a side to serve alongside meat or seafood. Serve it hot, warm or at room temperature. The quinoa adapts well to advance preparation, and letting the salad sit before serving improves the texture. In summer, this dish is prime picnic material.
Provided by Florence Fabricant
Categories salads and dressings
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : @context http, Calories 414, UnsaturatedFat 15 grams, Carbohydrate 40 grams, Fat 23 grams, Fiber 6 grams, Protein 16 grams, SaturatedFat 6 grams, Sodium 998 milligrams, Sugar 4 grams
QUINOA WITH CHARD AND CHICKPEAS
This is based on a recipe from "Wild About Greens" by Nava Atlas with some changes so it better fits our Nutritarian eating style. Quinoa is a new grain for me. I enjoy it more each time I make it. The quinoa and chard complement each other well. You can reduce prep time by using pre-chopped or frozen vegetables.
Provided by Anne Sainz
Categories Vegan
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Chop chard and set aside. I like to cut it into crosswise strips, then cut the strips into 2 inch pieces.
- Chop garlic, onion and mushrooms, then add chickpeas and set aside.
- Combine quinoa and broth in medium saucepan and bring to a simmer. Cover and simmer gently for 15 minute.
- Coat large covered non-stick frying pan or Dutch oven (at least 5 quarts) with oil. Add chickpeas, garlic, onion and mushrooms. Saute until soft, adding small amounts of water as needed to prevent sticking.
- Mix in cumin and seasoning mix.
- Add as much chard as will fit. Cover and allow greens to wilt down briefly, mixing so chard wilts evenly. Add water as needed to prevent burning. Continue to add the chard until all of it is in the pan and cook until chard is tender, mixing well.
- Mix in the cooked quinoa and cook another 2 or 3 minutes more and serve.
Nutrition Facts : Calories 327.1, Fat 5.5, SaturatedFat 0.6, Sodium 255.3, Carbohydrate 56.1, Fiber 12.7, Sugar 8, Protein 16.6
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- To cook the quinoa: first, rinse the quinoa in a fine metal sieve to reduce bitterness. Bring 1 1/4 cup of water to a boil in a small saucepan or pot with a tight-fitting lid. Add the quinoa, then lower the heat to medium-low, cover, and gently simmer for about 12 minutes, or until all the water is absorbed. Fluff with a fork, remove from heat and let sit, covered, for 15 minutes.
- Meanwhile, sauté the chard. Heat the garlic and oil in a large wok or saucepan over medium heat until the garlic begins to crackle. Add the chard leaves only, reserving the stems, and sauté until dark green and soft, seasoning as desired with salt and pepper. Remove the leaves and sauté the stems with a bit of water over medium heat until soft. Set aside and let cool.
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