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
QUINOA W/ LEEKS, CHARD, AND TOFU (PLUS OTHER FUN STUFF!)
I came up with this recipe when I got my first shipment from the local organic buying club and didn't even know what some of the veggies were! It turned out great - so I wanted to share it! It is a little spicy - so you can add the spicy Thai chili sauce as desired.
Provided by Liz E.
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Cut all veggies into desired size - I like them cut into pretty small pieces.
- Add 2 cups of water to the quinoa in a separate pan. Bring to boil, cover, turn to low heat or remove from heat, and let finish cooking.
- In a separate saucepan, saute ginger and garlic until soft, then add onions until translucent. Add peppers and leeks; saute until tender. Add olive oil, white wine vinegar, and thai chili sauce along the way.
- On a separate skillet, grill asparagus until slightly tender and grill tofu until slightly brown.
- Add the asparagus and tofu to the onions, peppers, and leeks. Add any remaining olive oil, white wine vinegar, and sweet thai chili sauce. Add carrots and chard, cover and let chard wilt. Finally, stir in corn (after rinsing to reduce sodium).
Nutrition Facts : Calories 239.2, Fat 8.9, SaturatedFat 1.2, Sodium 260.1, Carbohydrate 36.2, Fiber 5.8, Sugar 6.2, Protein 6.8
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
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
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