Chard Quinoa Salad

The parsley and the radishes. Massage the leaves until they are just tender but not mushy about 1 minute.

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Reduce heat and simmer for 20 minutes or until liquid is absorbed.

Chard quinoa salad. 1 handful of chives chopped. In medium saucepan bring water and quinoa to a boil. Fresh ground black pepper.

Lower to a simmer cover and cook about 12-15 minutes or until you no longer see water. Add quinoa and 1 cup of water to a medium saucepan over medium heat. Meanwhile thinly slice chard stems and leaves and set aside separately.

Chop the chard. Once the quinoa is done toss it with the chard and half the parsley. Add the quinoa to the chard and season with lemon zest and juice cumin and chilli.

Lower heat cover and simmer until quinoa absorbs all liquid. 4 cups of chopped chard leaves minus the stems. Prepare the dressing by whisking the lemon juice with the oil salt and honey until everything is dissolved.

Cover and turn to medium-low heat. Place quinoa and 2 cups of water in a small pot. Place all remaining ingredients except black.

Remove from the heat toss through the finely chopped rocket and drizzle with about 2 tablespoons extra virgin olive oil. Transfer quinoa to a large bowl and add lemon juice olive oil and salt. The heat from the quinoa will in essence cook the chard making it.

Bring to a boil reduce heat to low cover and let simmer for 15 minutes. In a medium pot bring broth and quinoa to a boil over high heat. Add the whole avocado and use your hands to massage the avocado into the kale and chard leaves.

This main-course salad combines chard mushrooms and quinoa to form a satisfying vegetarian meal abundant with vitamins minerals and complete protein. Add chard leaves and beans. In a large skillet over medium-high heat add oil garlic and chard stems.

Sauté for 5-7 minutes stirring constantly. Heat 1 tablespoon olive oil in a pan and flash fry the chard until wilted. Add the water and quinoa to a pot with a pinch of salt and bring to a boil.

For this recipe use ¾ cup rinsed quinoa to 1 ½ cup water. 1 cup chopped fresh mint. 1 cup chopped fresh flat-leaf parsley.

Prepare quinoa by using 2 parts water to 1 part quinoa. Season with salt and a generous grinding of black pepper. Cover bring to a boil and cook until quinoa is soft 15 to 20 minutes.

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