Chard Quinoa Salad

Heat 1 tablespoon olive oil in a pan and flash fry the chard until wilted. Lower to a simmer cover and cook about 12-15 minutes or until you no longer see water.

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Lower heat cover and simmer until quinoa absorbs all liquid.

Chard quinoa salad. Massage the leaves until they are just tender but not mushy about 1 minute. This main-course salad combines chard mushrooms and quinoa to form a satisfying vegetarian meal abundant with vitamins minerals and complete protein. 4 cups of chopped chard leaves minus the stems.

The heat from the quinoa will in essence cook the chard making it. Add quinoa and 1 cup of water to a medium saucepan over medium heat. 1 cup chopped fresh flat-leaf parsley.

Fresh ground black pepper. Meanwhile thinly slice chard stems and leaves and set aside separately. 1 cup chopped fresh mint.

Season with salt and a generous grinding of black pepper. Cover bring to a boil and cook until quinoa is soft 15 to 20 minutes. Bring to a boil reduce heat to low cover and let simmer for 15 minutes.

Reduce heat and simmer for 20 minutes or until liquid is absorbed. Prepare quinoa by using 2 parts water to 1 part quinoa. Cover and turn to medium-low heat.

In medium saucepan bring water and quinoa to a boil. Sauté for 5-7 minutes stirring constantly. Add the whole avocado and use your hands to massage the avocado into the kale and chard leaves.

In a large skillet over medium-high heat add oil garlic and chard stems. Place all remaining ingredients except black. Chop the chard.

Transfer quinoa to a large bowl and add lemon juice olive oil and salt. Add the water and quinoa to a pot with a pinch of salt and bring to a boil. 1 handful of chives chopped.

Once the quinoa is done toss it with the chard and half the parsley. For this recipe use ¾ cup rinsed quinoa to 1 ½ cup water. Add the quinoa to the chard and season with lemon zest and juice cumin and chilli.

Remove from the heat toss through the finely chopped rocket and drizzle with about 2 tablespoons extra virgin olive oil. Add chard leaves and beans. In a medium pot bring broth and quinoa to a boil over high heat.

Place quinoa and 2 cups of water in a small pot. Prepare the dressing by whisking the lemon juice with the oil salt and honey until everything is dissolved. The parsley and the radishes.

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