Quinoa Salad With Swiss Chard and Goat Cheese

Ingredients

• Chard

  Swiss, raw

  2 cup or 72g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  3 clove or 9g

• Quinoa

  Uncooked

  1 cup or 170g

• Spices Mustard Powder

  Compliments

  1 tsp or 4g

• Vegetable Broth

  From bouillons. Low sodium

  2 cup or 480g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Goat cheese

  Soft type

  4 oz or 113g

• Mushrooms

  Brown, italian, or crimini, raw

  4 cup whole or 348g

Directions

1. Remove stems from Swiss chard and chop into 1/2-inch pieces. Chop leaves and set aside.
2. Heat 2 tablespoons of olive oil in a 3-quart saucepan over medium heat. Add onion, garlic, and chard stems. Sauté until vegetables are tender, about 5 minutes. Stir in quinoa and mustard powder. Add broth, stir, and season with salt and pepper. Bring to a boil, cover, and cook on low for 15 to 20 minutes, until the liquid is absorbed. Remove from heat, uncover, and let sit for 20 minutes.
3. Meanwhile, heat the remaining olive oil over medium-high heat 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. Fluff quinoa with a fork. Fold in mushrooms and chard leaves.
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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