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.
- 16 ounces chard leaves, chopped (red or green)
- 4 garlic cloves, minced
- 1 onion, chopped
- 4 mushrooms, sliced
- 1 (15 ounce) can low-sodium chickpeas, drained
- 1⁄2 teaspoon ground cumin
- 2 teaspoons Mrs. Dash seasoning mix (or AHA you mix yourself)
- 2⁄3 cup quinoa, rinsed in a fine sieve
- 1 1⁄3 cups low sodium vegetable broth
- 1⁄2 teaspoon oil (to coat pan)
- 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.