QUINOA SALAD WITH SWISS CHARD AND GOAT CHEESE
This versatile salad, or pilaf, may be construed as a home cook's answer to a fast-casual lunch bowl. But it does not need to be piled high with a freewheeling array of additional ingredients. As it is, this could be a stand-alone first course, a lunch dish or a side to serve alongside meat or seafood. Serve it hot, warm or at room temperature. The quinoa adapts well to advance preparation, and letting the salad sit before serving improves the texture. In summer, this dish is prime picnic material.
Provided by Florence Fabricant
Categories salads and dressings
Time 1h
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 414, UnsaturatedFat 15 grams, Carbohydrate 40 grams, Fat 23 grams, Fiber 6 grams, Protein 16 grams, SaturatedFat 6 grams, Sodium 998 milligrams, Sugar 4 grams
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Apsana Kunwar
[email protected]This salad was a bit too tangy for my taste. I think I would have liked it better if I had used less lemon juice in the dressing.
Tayyab Tayyab Akhtar
[email protected]I love this salad! It's so versatile. I've made it with different types of greens, cheeses, and nuts, and it's always delicious. It's also a great way to use up leftover quinoa.
Jim Butler
[email protected]This salad was easy to make and very tasty. I used a pre-cooked quinoa blend, which saved me a lot of time. I also added some chopped avocado for extra creaminess.
Paules Shevanyenga
[email protected]I'm a big fan of quinoa salads, and this one is one of my favorites. The swiss chard and goat cheese add a lot of flavor and richness. I also like that it's a relatively healthy dish.
Al Sadi
[email protected]This salad was delicious! I made it for a potluck, and it was a big hit. Everyone loved the combination of flavors and textures.
Dungane Dusabe
[email protected]This salad was okay, but I've had better. I think the ratio of quinoa to vegetables was off, and the dressing was too oily.
Gregory Taylor
[email protected]I followed the recipe exactly, but my salad didn't turn out as good as the picture. The quinoa was too dry, and the dressing didn't have much flavor.
Jabir Hassan
[email protected]This salad was a bit bland for my taste. I think it could have used more seasoning, or maybe some chopped herbs.
karabo matima
[email protected]I love this salad! It's so light and refreshing, and the flavors are amazing. I've made it several times now, and it's always a hit.
APURBO BORMON
[email protected]This salad was easy to make and very tasty. I used baby kale instead of swiss chard, and it worked out great. I also added some chopped walnuts for extra crunch.
Dx Robin
[email protected]I'm not a big fan of quinoa, but this salad changed my mind. The flavors were so well-balanced, and the goat cheese added a creamy richness that I loved. I'll definitely be making this again.
Dorcas Opeyemi
[email protected]This quinoa salad was a hit with my family! The combination of quinoa, swiss chard, and goat cheese was delicious, and the dressing was the perfect finishing touch. I will definitely be making this again.