Quinoa Salad With Swiss Chard and Goat Cheese
This salad is one of our favorites. It satisfies many a food desire. The quinoa can be made ahead. The salad can be served hot or cold. It has a wonderful array of flavors, colors and textures. It can stand alone as a healthy lunch or work as a side to almost any meat or seafood. Enjoy!
Serving size: 4
Time: 60 Minutes
1 bunch red Swiss chard, about 1 pound
4 tablespoons extra-virgin olive oil
1 medium red onion, chopped
3 large cloves garlic, slivered
1 cup quinoa
1 teaspoon dry mustard
2 cups Magic Mineral broth
Salt and ground black pepper
12 ounces small cremini mushrooms (or use half cremini and half shiitake), stems trimmed, halved
4 ounces plain goat cheese, chilled
Remove stems from Swiss chard and chop in 1/2-inch pieces. Chop leaves and set aside.
Bring broth to a boil. Add quinoa cover and cook on low 15 to 20 minutes, until the liquid is absorbed. Remove from heat, uncover and let sit 20 minutes.
Heat 2 tablespoons oil in a 3-quart saucepan on medium. Add onion, garlic and chard stems. Sauté until vegetables are tender, about 5 minutes.
Add mushrooms and sauté, stirring, until lightly browned, about 10 minutes. Add chard leaves and mustard. Continue cooking until greens have wilted and no more liquid remains in the skillet.
Fluff quinoa with a fork. Fold mushrooms and chard mixture into it.
The cooked quinoa can be set aside at room temperature for several hours and then served, or reheated to warm or hot. Crumble goat cheese and scatter on top just before serving.