This main-course salad combines chard, mushrooms, and quinoa to form a satisfying vegetarian meal abundant with vitamins, minerals, and complete protein.

　　

Ingredients

serves 4

　　2 cups water

　　1 cup quinoa, rinsed and drained

　　1 tablespoon extra-virgin olive oil

　　1 pound Swiss chard, stems and leaves cut into 1/2-inch pieces (about 10 1/2 cups), rinsed well, water still clinging to leaves

　　Coarse salt and freshly ground pepper

　　Pinch of crushed red pepper flakes

　　1 garlic clove, minced

　　12 ounces cremini mushrooms, trimmed, cleaned, and thinly sliced

　　2 teaspoons finely chopped fresh thyme

　　1 ounce shaved parmesan cheese (1/2 cup)

　　

Step 1

In a medium saucepan, bring the water to a boil. Add quinoa and reduce heat to a simmer. Cover and cook until quinoa is tender and has absorbed all liquid, about 15 minutes. Remove from heat. Meanwhile, heat 1 teaspoon oil in a large skillet over medium. Cook chard (stems and leaves), stir ring occasionally, until wilted and tender, about 8 minutes. Add 1/4 teaspoon salt; season with pepper. Add red pepper flakes, and toss to combine. Transfer to a platter.

　　

Step 2

Add remaining 2 teaspoons oil and the garlic to skillet. Cook over medium heat, stirring, until garlic is lightly golden, about 1 minute. Add mushrooms, and cook, stirring occasionally, until they start to release their juices, about 3 minutes. Add 1/2 teaspoon salt; season with pepper. Cook, stirring occasionally, until mushrooms are tender, about 5 minutes. Stir in quinoa; cook to heat through, about 1 minute. Stir in thyme; remove from heat.

　　

Step 3

To serve, divide chard among plates, and spoon quinoa mixture on top. Sprinkle parmesan over each portion.

　　

Nutrition Information

Step 4

(Per Serving)

　　

Step 5

Calories: 252

　　

Step 6

Saturated Fat: 1g

　　

Step 7

Unsaturated Fat: 6g

　　

Step 8

Cholesterol: 3mg

　　

Step 9

Carbohydrates: 38g

　　

Step 10

Protein: 1g

　　

Step 11

Sodium: 666mg

　　

Step 12

Fiber: 5g

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