Have you ever had Red Swiss Chard? It’s the perfect marriage between Bengali Spinach and red beet. If you’ve had either, you’ll know what I mean. If not, then what’s the matter with you?! The cranberries added a sweetness that the earthy stems of the swiss chard needed and the quinoa contributed a nice bite. It was so delicious and filling that my husband didn’t bother having a back-up meal to this vegan dinner.
Red Swiss Chard with Chickpeas, Quinoa and Cranberries
1 bunch organic red Swiss chard, washed, stems removed and chopped
1 can organic chickpeas, lightly boiled
1/4 cup organic quinoa
1 small onion chopped
5 cloves garlic sliced
1 tbsp organic coconut oil
Salt & pepper to taste
1. In a pan, add quinoa to 1/2 cup of water and cooked covered until water has evaporated. The quinoa will not be fully cooked.
2. Add coconut oil and onion to quinoa. Sauté until onions have softened.
3. Add garlic, Swiss chard stems, chickpeas, salt and pepper and sautee for 5-7 minutes on med-high heat.. Add 1/4 cup of water, cover and let steam until quinoa has cooked.
4. Add chard leaves and sauté until gently wilted (about 5 minutes).