Quinoa is similar to bulghur in its look and texture. It’s gluten-free so it’s perfect for people with wheat allergies. I’ve made tabbouleh using quinoa. I really love the taste and don’t feel I’m veering too far off from the traditional Middle Eastern recipe that people are so accustomed to enjoying.
Picked straight from its container, this meal was done from garden to table in about 20 minutes. You can’t beat that for fast, healthy, halal food.
- 1 cup quinoa
- 2 tablespoons extra virgin olive oil
- 1 cup stems, finely chopped (about 4-6 stalks)
- 1 shallot, minced
- 2 Roma tomatoes, diced
- 3 cloves garlic, minced
- 2 cups Swiss chard leaves, roughly chopped
- freshly grated Parmesan cheese
- Cook quinoa according to package instructions. Set aside on a serving platter.
- In a large saute pan over medium heat, warm the olive oil.
- Saute the Swiss chard stems and shallots until soft, about 3-4 minutes. Add the tomatoes and saute until they have lost their firmness.
- Add the garlic and Swiss chard leaves and continue to saute until the leaves have softened.
- Remove from heat and slide on top of the cooked quinoa and serve with freshly grated Parmesan cheese on top.
Do you eat swiss chard? If so, how do you cook it? Share your favorite ideas by commenting.Related Posts: