Friday, April 1, 2016
Mom's Swiss Chard & Quinoa Salad
This recipe & images were contributed by my mom. She recommends serving this salad with baked chicken.
2 Tablespoons Olive Oil
1/2 large white Onion, diced
2 Tablespoons minced Garlic
1 Cup Quinoa
2 Cups Chicken Broth
5 Beet Green Leaves
5 Swiss Chard Leaves
2 Tablespoons chopped Pecans
1 Cup Pomegranate Seeds
Add 2 Tablespoons of olive oil to a saucepan. Heat the oil over medium heat. When the oil is hot, add the diced onion and minced garlic. Saute until the onions start to brown.
Bring 2 Cups of chicken broth to a boil. Add 1 cup of quinoa. Reduce heat and simmer until all the water is absorbed (10-15 minutes.)
Thoroughly wash the beet greens and the swiss chard, pat dry with a paper towel, and break into bite size pieces.
In a medium to large bowl, combine the greens, onions and garlic, quinoa, pomegranate seeds, and pecans. The chard melts into the quinoa. Serve with your favorite pomegranate dressing.