Orange Flavored Swiss Chard And Quinoa Recipes

SAUTEED SWISS CHARD WITH ORANGE

Steps:

• In a large skillet, heat oil over medium-high. Add Swiss chard and orange zest. Cook, tossing frequently, until chard wilts, about 4 minutes. Season with coarse salt and ground pepper, then add juice of the orange; toss to coat.

ORANGE FLAVORED QUINOA

Steps:

• In a medium nonstick saucepan, heat oil over medium heat. Add onion and cook until soft.
• Add orange juice, 1 cup water and salt. Bring to a boil.
• Add quinoa and stir once. Quickly return to a boil.
• Reduce heat to low, cover and simmer 15-20 minutes, until water is absorbed and quinoa is tender. Remove from heat and let stand 3 minutes.
• Add parsley, mint, currants and orange zest. Stir with a fork to combine and fluff up grain.

SICILIAN SWISS CHARD OVER QUINOA

Steps:

• 1. Bring broth to a boil in medium saucepan. Add quinoa, and bring mixture to a simmer. Reduce heat to medium-low, and simmer, covered, 12 minutes. Remove from heat, uncover, let stand 5 minutes, then fluff with fork. 2. Meanwhile, heat oil in large nonstick skillet over medium heat. Add chard stems, onion, olives, and raisins. Sauté 10 minutes, or until onion and chard stems are soft. Stir in chard leaves and red pepper flakes; sauté 6 minutes, or until greens are tender. Stir in garlic, and season with salt and pepper, if desired. 3. Divide quinoa among 4 shallow bowls. Spoon chard mixture over top, and sprinkle with pine nuts.

QUIOA WITH SWISS CHARD AND CHICK PEAS

Steps:

• Wash swiss chard well to remove grit. Strip leaves from the stem and chop both separately.
• In a medium sauce pan, heat olive oil and add quinoa. heat and continue to stir until the quiona develops some color (or if using red quinoa when you smell a nutty browned smell).
• reduce heat add rosemary, onions and garlic and stir well. When the onons and garlic begin to turn translucent, add the vegetable stock and the stems from the swiss chard. (if your chard is small then add about 5 minutes into cooking).
• Bring to a boil and reduce heat to a simmer. Cover tightly.
• Simmer for about 5 minutes and stir in the leaves of the swiss chard and the rinsed chick peas. Re-cover and continue cooking another 5-7 minutes until quiona is tender. (I like mine just a little under-done and chewy).
• Remove from the heat and just before serving, stir in the roasted peppers and black pepper and top with green onion and parsley or cilantro.
• I have purposefully omitted salt from this recipe for dietary concerns. Please feel free to salt to suit your taste.

QUINOA CHARD PILAF

Steps:

• Heat the oil in a large pot over medium heat. Stir in the onion and garlic, and saute 5 minutes, until onion is tender. Mix in quinoa, lentils, and mushrooms. Pour in the broth. Cover, and cook 20 minutes.
• Remove the pot from heat. Shred chard, and gently mix into the pot. Cover, and allow to sit 5 minutes, or until chard is wilted.

CRAN-ORANGE SWISS CHARD

Steps:

• In a large skillet, saute onion in oil until tender. Add chard; saute for 3-5 minutes or just until wilted. , Stir in the orange juice, cranberries, salt and pepper; cook for 1-2 minutes or until cranberries are softened. Sprinkle with walnuts.

QUINOA SALAD WITH SWISS CHARD AND GOAT CHEESE

Steps:

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

QUINOA WITH SALMON AND SWISS CHARD

Steps:

• Heat 2 tablespoons olive oil in a saucepan over medium heat. Cook and stir onion and 2 cloves garlic until fragrant, about 2 minutes.
• Stir quinoa into onion mixture until lightly toasted, about 5 minutes.
• Pour vegetable broth into quinoa mixture. Bring to a boil, then cover and reduce heat to low. Simmer until quinoa is tender, about 20 minutes.
• Meanwhile, heat salmon, white wine, and water in a saucepan over medium heat. Simmer until salmon is cooked through and easily flaked with a fork, 10 to 12 minutes; drain.
• Transfer salmon to a plate and flake fish meat; discard skin and set salmon aside.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir 2 cloves garlic until fragrant, about 1 minute.
• Stir Swiss chard and lemon juice into garlic until Swiss chard begins to soften, about 2 minutes; remove from heat.
• Gently fold flaked salmon and chard into the cooked quinoa. Season with salt and black pepper.

QUINOA AND CHARD CAKES

Steps:

• Fill a bowl with ice water. Bring a large pot of water to a boil, salt generously and add the chard leaves. Blanch for two to three minutes until tender, then transfer to the ice water. Drain, squeeze out excess water and chop medium-fine. Add the chard stems to the water, and cook four to five minutes until tender. Transfer to the ice water, then drain and cut in 1/4-inch dice. Measure out 3/4 cup of the stems, and reserve the rest for another purpose. Alternatively, steam the chard leaves, then the stems, above an inch of boiling water until tender. The leaves will take three to four minutes, the stems five minutes.
• Heat 1 tablespoon of the olive oil over medium heat in a medium or large skillet. Add the garlic. When it is fragrant, in 30 seconds to a minute, stir in the chard leaves and stems and the cumin. Stir together for about a minute, and season to taste with salt and pepper. Transfer to a large bowl, and add the quinoa, Parmesan and egg. Stir together.
• Heat the remaining tablespoon of olive oil and the canola oil together over medium-high heat in a large, heavy skillet. Moisten your hands, and shape the quinoa and chard mixture into four hamburger-size patties (or make smaller, fritter-ish patties). Carefully place the patties in the hot oil, taking care not to crowd them in the pan. Press down on the tops of the patties with the bottom of your spatula to prevent them from falling apart; if they are thick enough, they should stay together. Cook for four to five minutes on each side until nicely browned. Remove from the heat and serve.

SWEET POTATO, SWISS CHARD, AND QUINOA GRATIN

Steps:

• Preheat oven to 450°F. and butter a 2-quart shallow baking dish.
• Prick each potato with a fork 3 times and bake on a sheet in middle of oven about 1 hour, or until very tender.
• While potatoes are baking, in a bowl wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle before pouring off most of water, until water runs clear and drain in a fine sieve.
• In a saucepan combine quinoa with 2 cups salted water and bring to a boil. Simmer quinoa, covered, until all liquid is absorbed, about 15 minutes, and remove lid.
• In a skillet heat 1 tablespoon oil over moderate heat and cook bread crumbs until golden brown. Season crumbs with salt and pepper.
• While quinoa is cooking, finely chop reserved Swiss chard stems and coarsely chop leaves, keeping both separate. In a deep heavy 12-inch kettle heat remaining 3 tablespoons oil over moderate heat and cook stems until tender, about 5 minutes. Stir in leaves, a handful at a time, and stir in garlic, tossing. Cook leaves until just wilted, about 4 minutes. Remove kettle from heat and stir in quinoa until combined well. Season mixture with salt and pepper.
• Reduce temperature to 350°.F.
• When potatoes are cool enough to handle, peel and mash with a fork. Season potatoes with salt and pepper.
• With a large spoon drop mounds of potatoes and Swiss chard mixture in baking dish, alternating them decoratively to cover bottom, and smooth top. Top gratin with bread crumbs.
• Bake gratin in middle of oven about 30 minutes, or until hot. Cool gratin 5 minutes before serving.

ORANGE FLAVORED SWISS CHARD AND QUINOA

Steps:

• o Soak Quinoa in 1 ½ cups of water and 1 tsp salt for 30 minutes (reduces bitterness) o In large pan add juice and zest of 2 oranges, dill to taste, hazelnuts and Swiss Chard - bring to boil, then reduce heat to simmer and cover for 10 minutes o When Swiss Chard is done, remove all but juice and put into bowl - juice should be turned on high for about 20 minutes to reduce o When quinoa is finished soaking, rinse thoroughly and add back to pot with fresh water and salt and bring to boil - when finished boiling, simmer for 15-20 minutes (when done) and sit for 5 minutes o Cut Swiss Chard and add to quinoa, then pour juice over