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Author Notes: Per nutrition discussions at his school (yay!), my eldest son implores us all to "eat a rainbow." I could not agree more! Recently, I was hungry for something hearty, wanted to use up stuff from my fridge and pantry, had recently enjoyed the Kale and Quinoa pilaf from food52 and so came together this dish. Delish! —em-i-lis
- 2 - 3 tablespoons extra-virgin olive oil
- 2 tablespoons shallot, chopped
- 3 large garlic cloves, minced
- ¼ cups preserved lemon, chopped
- 2 Hakurei turnips, or 1 medium purple top, peeled, cut into large matchsticks or smallish wedges
- ¾ can organic white beans (or Great Northern), drained and rinsed
- 1 bunch chard, stems removed and reserved for another purpose, leaves ripped or coarsely chopped
- 1 small tomato, chopped
- ½ - ¾ cups cooked quinoa
- salt, white and black pepper
- ¼ cups crumbled feta
- 2 tablespoons toasted pine nuts, optional
- handful fresh mint, chopped
- ¼ cups pomegranate seeds
- In a large skillet over medium heat, warm olive oil. When warm, stir in garlic, shallot, preserved lemon and turnips. Stir for 1-2 minutes to soften; toss in torn chard leaves. Stir until wilted.
- Add tomato and beans and stir gently to incorporate and warm through. If the mixture seems dry, add a little chicken or vegetable broth.
- Gently fold in quinoa, and season well with salt and white pepper (or black). Toss in the feta and pine nuts (if using) and stir to combine. Scatter the pomegranate seeds and mint over everything and toss.
- Scoop into a serving dish or the bowl you’re going to eat from, season with more salt and pepper if needed, let rest for 5 or so minutes, and enjoy.
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