Quinoa Bake With Chard
We recently started getting a CSA box of fruit and vegetables a couple times a month so prepare for many more vegetable recipes in the future! I used to do this a few years back (splitting a weekly box with my mom) and I’m glad we’re finally able to do it again (especially now that my eating restrictions have been lifted…woohoo!). This first box was a challenge but it’s been fun.
The first recipe we made was with part of a giant bunch of chard. I found this dish on my friend Carrie’s blog (she always has amazing veggie recipes!). I have to admit that my hubby was a bit hesitant to try this but gobbled it all up and went for seconds. It’s so delicious and satisfying, a very heartwarming kind of meal. We made it just as is and didn’t have anything with it and it was plenty for us, although I’m sure you could serve with a side salad or add some chicken. But it’s delicious as is! We’ll definitely be making this one again.
Quinoa Bake With Chard
Makes 6 servings
Recipe courtesy Eating the Garden
2 cups water or vegetable broth
1 clove garlic, pressed
1/4 teaspoon salt
1 1/3 cups quinoa
1 small onions, chopped
2 cloves garlic, minced and pressed
1 to 2 teaspoons red pepper flakes, to taste
1 small bunch Swiss chard, stems separated and cut into 1-inch pieces, leaves coarsely chopped
1 egg, lightly beaten
1 cup shredded mozzarella cheese
Combine water or broth, garlic, salt and pepper in a small saucepan over high heat. Bring to a rapid boil, add quinoa, cover and lower the heat to a simmer. Let it cook for about 12 minutes, until water has been absorbed. Remove it from the heat and let it rest, covered, for 5 minutes, then fluff with a fork.
Preheat oven to 350 degrees. Heat olive oil in large skillet, then add the onion and garlic. Sautee until translucent, then add the red pepper flakes. Add the chard stems and saute until they’re almost fully soft. Add the leaves and a splash of water, then cover to let it all steam for a couple of minutes. Remove from heat.
In a medium bowl, combine the quinoa, egg and chard mixture. Mix in 1/2 cup of cheese, and taste for salt and pepper. Spoon into a greased square baking pan, cover with the remaining cheese and bake for about 20 minutes, until the cheese is golden and the edges have started to crisp.