Midway through making this, I was pretty sure that the whole thing would turn into a giant FAIL. But it came out great. And ultimately, I think this is a technique rather than a recipe, which is awfully hard to mess up. I’m sure it would have looked better if I had used regular quinoa rather than red, but the flavor is the same.
The technique? Saute Chard, add savory element, add grain, add liquid, add acid, and boil the heck out of it for 30 minutes or so. Maybe add garnish, or crunchy element or something at the end. Done. I served with Dijon Chicken thighs (recipe coming soon).
- 1 bunch chard, sliced thin
- juice of 1 lemon
- 4 – 6 cloves garlic, crushed
- 1 C quinoa
- 2 C stock or water
- 1/2 C chopped walnuts
Add chard an a little oil to a large pan and cook until starting to soften, about 10 minutes. Add garlic and saute another minute more. Add grain, lemon juice, and stock, and bring to a boil. Reduce heat to simmer, cover, and cook another 30 minutes, checking to be sure that the mix does not get too dry. If it does, add in a bit more liquid. When fully cooked and most of the liquid has been absorbed, ad in nuts. Taste and adjust salt and pepper, if needed.
In other news, it appears that brassicas are good for immune health. Good thing, as we get so many in the CSA!