Friday, April 1, 2016

Mom's Swiss Chard & Quinoa Salad

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.

  Bon appetit!

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