Sometimes you run across a recipe that is sooooo good you can't stop eating the finished product.....this is one of those recipes. I'm not a big fan of cooked greens, as a matter of fact I detest the texture of cooked greens. BUT I know that greens are exceptionally good for us, especially when they aren't cooked to death, and this recipe doesn't completely kill the chard.
This recipe doesn't apply to that "detestment".
In a cookbook that I bought last year, "Wild About Greens" by Nava Atlas, there is a recipe for Swiss Chard with quinoa and chickpeas--sounded like a quick healthy meal to me so I fixed it for supper......the hardest part of the recipe is rinsing the quinoa (must get a smaller sieve). Here goes!
1 cup quinoa, rinsed
1 vegetable boullion cube (I used beef)
1 T extra virgin olive oil
1 cup cooked chickpeas
2-4 cloves garlic, minced
10-12 ounces chard, rinsed and sliced into ribbons (you can use the stems too, sliced thinly)
3-5 scallions, thinly sliced (I used walking onions)
1 tsp cumin
1/2 to 1 tsps seasoning salt (to taste) ike Mrs. Dash (I used Lawry's)
Combine the quinoa with bouillion cube and 2 cups water. Bring to a simmer and cover and simmer for 15 minutes or until tender. Meanwhile, in a skillet put the olive oil and sliced up walking onions and the drained garbanzo beans. Saute until they start turning golden brown then add the garlic and saute until everything starts turning a nice caramel color. Add the chard and 1/4 cup water and cover. Cook for about 3-5 minutes or until chard is tender but still bright green (not that dark yuckky color of canned spinach). When the chard is done, add the quinoa, seasoning salt cumin and stire together. Heat for additional 2-3 minutes.