Quinoa Salad With Swiss Chard and Goat Cheese

By Florence Fabricant

Quinoa Salad With Swiss Chard and Goat Cheese
Meredith Heuer for The New York Times
Total Time
1 hour
Rating
4(696)
Comments
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This versatile salad, or pilaf, may be construed as a home cook’s answer to a fast-casual lunch bowl. But it does not need to be piled high with a freewheeling array of additional ingredients. As it is, this could be a stand-alone first course, a lunch dish or a side to serve alongside meat or seafood. Serve it hot, warm or at room temperature. The quinoa adapts well to advance preparation, and letting the salad sit before serving improves the texture. In summer, this dish is prime picnic material.

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Ingredients

Yield:4 servings
  • 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
Ingredient Substitution Guide
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

  1. Step 1

    Remove stems from Swiss chard and chop in ½-inch pieces. Chop leaves and set aside.

  2. 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.

  3. 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.

  4. Step 4

    Fluff quinoa with a fork. Fold mushrooms and leaves into it.

  5. 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.

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Ratings

4 out of 5
696 user ratings
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Comments

Linda Rossi

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.

anichila

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.

Sallee

I made this, and made one minor change - subbing feta for goat's cheese, as that's my preference. I was floored by the wonderful earthiness of the dish. My mom loved Swiss chard, and I so wish I could have made this for her. She'd have really enjoyed it.

Kristen

Made this with farro instead of couscous and served it warm. Omitted the vegetable stock as I cooked the farro separately. Farro added to the earthiness of the dish and once the goat cheese had melted in a bit it was divine. Could hardly taste the mustard. Salted liberally at various stages of cooking which brought out the natural flavors of the mushrooms and Swiss chard. Probably will use more spices next time but not sure which ones.

Kim

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.

J'ba

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.

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