Swiss Chard Quinoa Salad

Discard the stems or save for another use. Put the mustard oil and vinegar into a small air-tight container with some freshly ground pepper.

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Separate the tough Swiss chard stems from the leaves.

Swiss chard quinoa salad. Spread the swiss chard on a baking sheet and drizzle with 2 tablespoons of balsamic vinegar. Sauté 6 minutes or until greens are tender. Lower flame to a simmer and simmer for 15 minutes covered.

Add in the dried cranberries and the rest of the balsamic vinegar toss to combine. Sauté 10 minutes or until onion and chard stems are soft. Ingredients 2 tablespoons olive oil 1 onion diced 2 cloves garlic minced 1 cup uncooked quinoa 2 cups vegetable broth ¾ pound salmon fillets 1 cup white wine ½ cup water or more as.

Add the chickpeas then gently crush about half of them with a. In a large bowl whisk the lemon juice the remaining four tablespoons of oil a third of a teaspoon of salt and plenty of pepper. Roll up the leaves lengthwise like a cigar and slice thinly.

Stir in chard leaves and red pepper flakes. Add to a large salad bowl. Chop them fairly fine and place in a large salad bowl.

Heat the olive oil in a large sauté pan and add the. Let all vegetables come to room temperature then combine with the quinoa. Add oranges and pumpkin seeds.

Place in the oven for 7-10 minutes until the swiss chard is wilted. Tear the leaves away from the rib. Trim blanch and shock the chard.

Cover bring to a boil and cook until quinoa is soft 15 to 20 minutes. Whisk together oil juice cumin and salt and. Stack the leaves and slice into 2-inch wide pieces.

Wash chard leaves and dry. Slice the large stem off of the leaves and then blanch them in a pot of boiling water for two minutes. Swiss chard has a thick center rib.

How to make Swiss chard salad wraps. Transfer chard and quinoa to the bowl and add the peach scallion herbs and almonds. Add chard stems onion olives and raisins.

In a medium saucepan over medium-high heat add quinoa to water or chicken broth stir to combine and bring to a boil. Meanwhile thinly slice chard stems and leaves and set aside separately. Place quinoa and 2 cups of water in a small pot.

Stir in garlic and season with salt and pepper if desired. Remove the leaves of the Swiss chard from the central stems and thinly slice the stems. Shake well until combined then pour over the salad and toss well.

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