Author Notes
Want to take a break from kale? Give chard a chance. It’s a nutritious green and makes a great warm salad. I made this super easy warm chard-red quinoa salad in less than 15 minutes for a quick lunch. Its loaded with garlic and I topped it with tomatoes to add some freshness. You can add other veggies for more color and taste, add an egg, grilled tofu…this has endless possibilities!! —themessimake.com
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Ingredients
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1
bunch rainbow chard (about 2 cups chopped)
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1
large garlic clove – minced (about 1 tsp minced)
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Pinch
of salt, or to taste
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1/4 teaspoon
crushed red pepper, or to taste
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1 tablespoon
extra virgin olive oil
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1/2 cup
cooked red quinoa
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1 tablespoon
grated cheese (optional)
-
1/4 cup
chopped tomatoes or cucumbers
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OTHER PROTEIN ADD-IN OPTIONS
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chickpeas
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boiled, poached or sunny side up egg
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grilled tofu
Directions
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Cut off the stems from the chard leaves and chop the leaves into medium size pieces.
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Heat extra virgin olive oil in a small non-stick pan on medium-low heat.
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Add garlic and cook for a minute, be sure to not let the garlic burn/turn brown, you may need to lower the heat a bit.
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Add the chopped chard, salt, crushed red pepper and mix well. Cook for about 5 minutes. Taste the chard to test for doneness. You want it to be a bit crunchy, wilted chard won’t be so appetizing if you’re eating it solo.
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Add the cooked quinoa and mix well.
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Top it with tomatoes.
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