Quinoa Salad With Swiss Chard and Goat Cheese
- Total Time
- 1 hour
- Rating
- Comments
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Ingredients
- 1bunch red Swiss chard, about 1 pound
- 4tablespoons extra-virgin olive oil
- 1medium red onion, chopped
- 3large cloves garlic, slivered
- 1cup quinoa
- 1teaspoon dry mustard
- 2cups vegetable broth
- Salt and ground black pepper
- 12ounces small cremini mushrooms, stems trimmed, halved
- 4ounces plain goat cheese, chilled
Nutritional analysis per serving (4 servings)
414 calories; 23 grams fat; 6 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 40 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 16 grams protein; 998 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Remove stems from Swiss chard and chop in ½-inch pieces. Chop leaves and set aside.
- Step 2
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. Stir in quinoa and mustard. Add broth, stir, and season with salt and pepper. Bring to a boil, cover and cook on low 15 to 20 minutes, until the liquid is absorbed. Remove from heat, uncover and let sit 20 minutes.
- Step 3
Meanwhile, heat remaining oil on medium-high in a large skillet. Add mushrooms and sauté, stirring, until lightly browned, about 10 minutes. Add chard leaves and continue cooking until greens have wilted and no more liquid remains in the skillet.
- Step 4
Fluff quinoa with a fork. Fold mushrooms and leaves into it.
- Step 5
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.
Private Notes
Comments
I don't think mustard would suit me in this recipe. I would use capers for that pop of taste, or simply a squeeze of lemon juice and a bit of the zest. Wine vinegar is another option. And lemon pepper.
Followed the recipe but subbed feta. The flavor was completely bland until adding cheese so I added lots of herbs (dill, mint, basil) and half a lemon's worth of juice. The vegetable broth didn't do much for the flavor and using 2 cups of liquid always makes quinoa more gloppy. I suggest using 1 and 1/2 C of liquid for a more toothsome quinoa that doesn't stick together.
Easily. Saute the chard leaves and mushrooms first in your insert, and take out and set aside. Then, saute the onions and stems. When those are soft, add the rinsed quinoa, mustard, broth, salt and pepper. Cook using the grain button or manual high pressure for 1 minute. Fluff misture with a fork, and add the researved mushrooms and stems. Season it to your liking, and serve.
Made this with what was in the pantry and freezer after husband brought in a ton of chard one afternoon. I used 2 small cans of drained mushroom pieces, and I had frozen goat cheese, which still tasted great. We both really liked this, and he’s vegan so didn’t he use cheese. Next time I will either saute leaves and mushrooms first, set aside, then reuse pot for the rest of recipe, or use the instant pot recipe as this version had one too many pans to clean up.
A lovely neighbor just gifted me with a huge bunch of chard. I am going to try the recipe but will cook the quinoa separately and in advance. I had turned too many quinoa dishes into glop before finding a foolproof way to prepare it.
Delicious vegetarian entree. Made it as written and loved it.