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.