How many times have you bought something to cook and left it in your fridge and then totally forgot about it. When you finally do remember it, it has already gone bad. This will never be the case with Swiss chard. I bought this Swiss chard two weeks before I actually used it. Two weeks and it was still fresh. You wouldn’t expect that with a leafy green. I was trying to not cook it intentionally. You see, my husband is back on the P90-X diet. Agh, I hate that diet. I bought this Swiss chard so that I could it as a side for his gargantuan portion of boring grilled chicken. But his diet leaves me uninspired and I’m not going to cook a meal for him and a meal for me every night, so my diet, at least at dinner is very boring and bland.
I made the executive decision to introduce quinoa into his diet. I don’t know if the P90-X gods allow it or not, but at this point I don’t really care. I needed to expand the horizons of the P90-X cookbook, which my husband gave to me and said, “There are so many great recipes in here, use them, get inspired.” Um, thanks, but no thanks is what I have to say about that. I would love to complain that my husband doesn’t help around the house, but that’s not true so I feel a little guilty not making dinner for him (at least on weekdays).
Back to the quinoa, I decided to sauté the Swiss chard and add his favorite chickpeas and my usual salad additions of herbs, something sweet, sour, nuts, and cheese. I did get a lot of scorn for the cheese -“TOO FATTENING, IT’S NOT FAT-FREE MOZZARELLA.” Next time I’ll add more cheese, that’s me and my passive-aggressive ways. If you’re on P90-X or not, this salad is a great lunch or side-dish and there are absolutely no rules. If you don’t like Swiss chard, use spinach, if you don’t like chickpeas, use black beans, use any herbs you like. Just as long as you follow my equation of sweet, sour, salty, nutty, herby you’ll be just fine. Anything goes.
I’ve made this dish three times since the beginning of this year. As much as I like it, I hope to make something super decadent soon, just to get my husband off his silly diet. 🙂
Red Quinoa with Rainbow Chard, Chickpeas, and a Meyer Lemon Dressing
Ingredients
Serves 3-4
Olive oil
1 cup red quinoa, soaked in cold water for 15 minutes and drained
2 cups chicken or vegetable stock or water
2 cups chopped rainbow chard, or any other sturdy leafy green
1 small cloves garlic, minced
1 cup cooked chickpeas, or any bean of your choice
1/4 cup, or to taste crumbly cheese, like goat or feta
1/4 cup dried cranberries, raisins, or currants
2 tablespoons toasted pine nuts, or any nut of your choice
1/2 cup chopped parsley, chives, and mint, plus a little extra for garnish
salt and black pepper, to taste
1 teaspoon red chili flakes or to taste
for the dressing:
1 small clove of garlic
1/4 cup chopped parsley, chives, and mint
juice of 1 juicy Meyer lemon, about 1/4 cup
1/4 cup olive oil
salt and pepper, to taste
Method
In a medium-sized sauce pan with the lid on, cook the quinoa with the chicken/veg stock or water on medium heat for about 15 minutes, or until the water has evaporated and the quinoa unravels and looks a little stringy.
Meanwhile, in a sauté pan on medium heat, heat about 1-2 tablespoons of olive oil and add the red chili flakes and garlic and allow them to infuse the oil. Once the garlic starts to brown just slightly, add in the rainbow chard, salt, pepper, and sauté until it is wilted down and cooked, about 10-12 minutes. Once cooked, allow it to cool down for 10-15 minutes.
Make the dressing, by add all the ingredients into a blender and blend until emulsified. If the mixture is too thick you can add a little water to loosen it up.
Next, combine the cooked quinoa with the rainbow chard, chickpeas, cranberries, pine nuts, herbs, and the dressing and toss to combine. Top with crumbled cheese and extra herbs, for garnish. Serve warm, at room-temperature, or cold.
About time we saw a new post from the love of yums kitchen! Love the pics and the salad does actually look quite good
that last shot is a beauty. i have never had red quinoa- and i love normal quinoa- must try this- and your recipe…mmm, am already thinking of summer in this cold Toronto weather. i love this “P90-X gods” phrase. tee hee x s
yummmmm! I hate ebay’s diets LOL ..esp when he gets the fat free yogurt in the HUGE tubs
Love this recipe. Will be making it. And if you have to suffer through P90X food, then I demand before and after pics of the husband. Ha!
Giggling over the role reversal here. Isn’t it usually the wife who is looking to eat lighter, and the husband who agitates for richer food? Ha ha, love it!
I had no idea swiss chard could stay that long in the fridge..:) I am definitely making this healthy recipe ever since I became a vegetarian..it’s been 2 months strong! 🙂
Looks delicious, and exactly the kind of dish I’m making nowadays (I made no New Years resolutions, and yet they’ve found me! Super healthy!) I can’t wait to make it, thanks for sharing 🙂
Looks delicious! I love dishes like this — healthy and flavorful.
I still have not tried quinoa! With all the grains used here, I am not sure I would find it but then markets in Beirut have surprising finds! Like that combo with the chard a lot!
What a great salad! Can’t wait to try it. Thanks for posting!
This salad looks wonderful! P90X or not, I’m a hige fan of quinoa, and love chard. Healthy, colorful, and full of flavor. Yum!
I adore quinoa, and your salad looks fantastic…love the dressing too 🙂
what a yummy and refreshing way to make use of your chard. making this today. 🙂
[…] Red Lentils with Lime* over Basmati Rice Red Quinoa with Chard, Chickpeas and Meyer Lemon Dressing Tostadas or Sopes Taco […]
I’m intrigues by red quinoa, hope I can get hold of it here in Doha. The meal looks so colorful and inviting! And love love your gorgeous photos!
Nadia….I missed you girl! Where are you?How are you? I m not much on twitter these days so cant catch you there either. Will write to you.
Meanwhile I got a packet of rainbow quinoa & canned chickpeas today – my lunch for tommo is fixed. Love the last shot!
Hi Nadia, just wanted to let you know that I passed on the Versatile Blogger Award to you at http://dinnerfornone.wordpress.com/2012/04/22/hat-trick. I wasn’t able to find out whether you’ve received it before, so I hope you haven’t…
Oh, as a lover of quinoa and chard, I am automatically a lover of this fresh, wholesome recipe. Beautiful colors, perfect for a weekend lunch.