I was inspired to make myself this comforting quinoa pilaf, it’s full of healthy and tasty things and I wish I had more of it.
Red Quinoa Pilaf with Garlicky Greens
1 c red quinoa, rinsed
2 c water or chicken broth
1 tsp salt (if using water)
1/2 onion, sliced thinly
2 cloves of garlic, smashed
1 bunch of rainbow chard
Any leftover lettuces, arugula etc.
1 tsp herb de Provence or favorite herb mix
10 oz sheep feta, diced
2 small ripe tomatoes, diced
1/4 olive oil
2 T balsamic vinegar
Salt & pepper
In a covered pot, bring the quinoa, water/broth (and salt) to a boil, cover and simmer for 15 minutes until quinoa is tender but not mushy, and its little tail is visible.
Meanwhile in a large skillet, sauté sliced onion and garlic. Quickly chop the stems of the chard, give them a rinse then add to the onions with a good pinch of salt and the dried herb mix. Cook this mixture until the onions start to get tender, approximately 5 minutes. Thinly slice the chard leaves, wash well and add them on top of the mixture, and add any leftover lettuces or arugula or any greens from your veggie bin. Do not stir but cover then skillet for 5-10 minutes.
When the quinoa is done, move it to a large bowl. If there is liquid remaining add this to the skillet of vegetables, straining through a fine mesh strainer.
Now, stir the vegetables well. The greens should be wilted and tender, if not, cook and stir a few minutes more. All the liquid from the greens should be cooked off by now. Add lots of black pepper (I used 10 grinds at least) and taste. They should not be too salted as the feta cheese is very salty.
Add the vegetables to the quinoa, and the balsamic vinegar and mix well. If serving warm add the feta and the tomatoes and serve in deep bowls. If serving cold or room temperature, chill the quinoa first, then add the cheese and tomatoes right before serving.
Makes 8 cups and serves 4 as a luncheon salad. This is great for a picnic too or just to make and keep in the fridge for snacking for up to 4 days.