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 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
QUINOA WITH SALMON AND SWISS CHARD
Quinoa is a high flavor, high protein grain made popular by the Incas, then rediscovered by NASA. Need I say any more?
Provided by mmarshall
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons olive oil in a saucepan over medium heat. Cook and stir onion and 2 cloves garlic until fragrant, about 2 minutes.
- Stir quinoa into onion mixture until lightly toasted, about 5 minutes.
- Pour vegetable broth into quinoa mixture. Bring to a boil, then cover and reduce heat to low. Simmer until quinoa is tender, about 20 minutes.
- Meanwhile, heat salmon, white wine, and water in a saucepan over medium heat. Simmer until salmon is cooked through and easily flaked with a fork, 10 to 12 minutes; drain.
- Transfer salmon to a plate and flake fish meat; discard skin and set salmon aside.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir 2 cloves garlic until fragrant, about 1 minute.
- Stir Swiss chard and lemon juice into garlic until Swiss chard begins to soften, about 2 minutes; remove from heat.
- Gently fold flaked salmon and chard into the cooked quinoa. Season with salt and black pepper.
Nutrition Facts : Calories 471.1 calories, Carbohydrate 40.1 g, Cholesterol 37.8 mg, Fat 18 g, Fiber 6.1 g, Protein 26.2 g, SaturatedFat 2.5 g, Sodium 402.1 mg, Sugar 5.3 g
QUINOA WITH SALMON AND SWISS CHARD
Quinoa is a high flavor, high protein grain made popular by the Incas, then rediscovered by NASA. Need I say any more?
Provided by mmarshall
Categories Salmon Fillets
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons olive oil in a saucepan over medium heat. Cook and stir onion and 2 cloves garlic until fragrant, about 2 minutes.
- Stir quinoa into onion mixture until lightly toasted, about 5 minutes.
- Pour vegetable broth into quinoa mixture. Bring to a boil, then cover and reduce heat to low. Simmer until quinoa is tender, about 20 minutes.
- Meanwhile, heat salmon, white wine, and water in a saucepan over medium heat. Simmer until salmon is cooked through and easily flaked with a fork, 10 to 12 minutes; drain.
- Transfer salmon to a plate and flake fish meat; discard skin and set salmon aside.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir 2 cloves garlic until fragrant, about 1 minute.
- Stir Swiss chard and lemon juice into garlic until Swiss chard begins to soften, about 2 minutes; remove from heat.
- Gently fold flaked salmon and chard into the cooked quinoa. Season with salt and black pepper.
Nutrition Facts : Calories 471.1 calories, Carbohydrate 40.1 g, Cholesterol 37.8 mg, Fat 18 g, Fiber 6.1 g, Protein 26.2 g, SaturatedFat 2.5 g, Sodium 402.1 mg, Sugar 5.3 g
HERBED VEGETABLE QUINOA SOUP WITH SWISS CHARD
I came up with this recipe as a way to incorporate more greens into my diet. It is a wonderful blend of flavors that's perfect on a cold winter day. Gluten-free and vegan too!
Provided by DeliciousAsItLooks
Categories Chard
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil over medium heat in a large pot or Dutch oven. Add onion, garlic, carrots, celery, mushrooms, herbs and pepper and sauté until onions and mushrooms are tender, about 10 minutes.
- Add broth and quinoa, bring to a boil, reduce heat and simmer for 15 minutes, or until quinoa and carrots are tender.
- Meanwhile, bring a large pot of water to a boil, add Swiss chard and boil for 3 minutes, or until tender. Drain. Stir chard into soup. Serve.
Nutrition Facts : Calories 126.2, Fat 4.6, SaturatedFat 0.7, Sodium 111.2, Carbohydrate 18.2, Fiber 4, Sugar 4.2, Protein 4.5
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