Swiss chard, goat cheese, and quinoa salad
Adapted from a recipe by Florence Fabricant by Judi, Carnegie Hill CSA
I get many questions about what to do with Swiss chard, so here’s an easy recipe, designed just for summer. You can add almost any leftovers to this dish: cooked chicken, canned tuna, or bacon are all good.
Ingredients
- 1 bunch Swiss chard
- 4 TBS extra-virgin olive oil
- 1 medium red onion or Vidalia sweet onion, chopped
- 3 large cloves garlic sliced very thin
- 1 cup quinoa
- 1 tsp dry mustard powder
- 2 cups vegetable broth
- Salt and ground black pepper to taste
- 1 cup small cremini mushrooms stems trimmed
- 4 oz plain goat cheese refrigerated
Instructions
- Remove the stems from the Swiss chard and chop them into half-inch pieces. Chop the leaves as well and set the Swiss chard aside.
- Heat 2 tablespoons of oil in a large saucepan on medium heat. Add the onion, garlic, and chard stems. Sauté this mixture until the vegetables are tender, about 5 minutes. Stir in the quinoa and mustard. Add the broth, stir, and season with salt and pepper. Bring the mixture to a boil, cover, and cook on low heat for 15-20 minutes, until the liquid is absorbed. Remove from the heat, uncover, and let the pan sit for 20 minutes.
- Meanwhile, heat the remaining oil on medium-high heat in a large skillet. Add the mushrooms and sauté, stirring, until lightly browned, about 10 minutes. Add the chard leaves and continue cooking until the greens have wilted and the liquid has evaporated.
- Fluff the quinoa with a fork, then fold the mushrooms and greens into it.
- Serve with the goat cheese crumbled on top.
Notes
The cooked quinoa mixture can sit out on the counter for a few hours before being served, either at room temperature or reheated to warm or hot. The goat cheese should be added right before serving.