Best Orange Flavored Swiss Chard And Quinoa Recipes

SWISS CHARD ORANGE SALAD WITH CUMIN VINAIGRETTE

Swiss Chard Orange Salad with Cumin Vinaigrette image

This super healthy, delicious Swiss Chard Orange Salad with Cumin Vinaigrette is a simple, 6-ingredient recipe you can enjoy year round based on seasonal produce.

Provided by The Plant-Powered Dietitian

Categories Salad

Time 10m

Number Of Ingredients 7

Ingredients

1 bunch baby Swiss chard
2 medium oranges, peeled and chopped
¼ cup pumpkin seeds
2 tablespoons extra virgin olive oil
½ orange, juiced (about 2-3 tablespoons)
¼ teaspoon cumin
Salt and pepper (as desired, optional)

Steps:

Wash chard leaves, and dry. Chop them fairly fine and place in a large salad bowl. Add oranges and pumpkin seeds.
To make vinaigrette: Whisk together oil, juice, cumin, and salt and pepper (optional )in a small dish.
Toss dressing into salad, combining well.
Chill for 30 minutes to 1 hour to allow dressing to tenderize leaves. Toss again to distribute ingredients and serve.

Nutrition Facts : ServingSize 1 serving, Calories 84 calories, Sodium 26 mg, Fat 5 g, SaturatedFat 1 g, Carbohydrate 9 g, Fiber 2 g, Protein 1 g

QUINOA SALAD WITH SWISS CHARD AND GOAT CHEESE

Quinoa Salad With Swiss Chard and Goat Cheese image

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

Ingredients

1 bunch red Swiss chard, about 1 pound
4 tablespoons extra-virgin olive oil
1 medium red onion, chopped
3 large cloves garlic, slivered
1 cup quinoa
1 teaspoon dry mustard
2 cups vegetable broth
Salt and ground black pepper
12 ounces small cremini mushrooms, stems trimmed, halved
4 ounces plain goat cheese, chilled

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

SWISS CHARD, MUSHROOM, AND QUINOA SALAD

Swiss Chard, Mushroom, and Quinoa Salad image

Categories Salad Mushroom Vegetarian Quinoa Chard Simmer Boil

Yield serves 4

Number Of Ingredients 10

Ingredients

2 cups water
1 cup quinoa, rinsed and drained
1 tablespoon extra-virgin olive oil
1 pound Swiss chard, stems and leaves cut into 1/2-inch pieces (about 10 1/2 cups), rinsed well, water still clinging to leaves
Coarse salt and freshly ground pepper
Pinch of crushed red pepper flakes
1 garlic clove, minced
12 ounces cremini mushrooms, trimmed, cleaned, and thinly sliced
2 teaspoons finely chopped fresh thyme
1 ounce shaved parmesan cheese (1/2 cup)

Steps:

In a medium saucepan, bring the water to a boil. Add quinoa and reduce heat to a simmer. Cover and cook until quinoa is tender and has absorbed all liquid, about 15 minutes. Remove from heat. Meanwhile, heat 1 teaspoon oil in a large skillet over medium. Cook chard (stems and leaves), stir ring occasionally, until wilted and tender, about 8 minutes. Add 1/4 teaspoon salt; season with pepper. Add red pepper flakes, and toss to combine. Transfer to a platter.
Add remaining 2 teaspoons oil and the garlic to skillet. Cook over medium heat, stirring, until garlic is lightly golden, about 1 minute. Add mushrooms, and cook, stirring occasionally, until they start to release their juices, about 3 minutes. Add 1/2 teaspoon salt; season with pepper. Cook, stirring occasionally, until mushrooms are tender, about 5 minutes. Stir in quinoa; cook to heat through, about 1 minute. Stir in thyme; remove from heat.
To serve, divide chard among plates, and spoon quinoa mixture on top. Sprinkle parmesan over each portion.
Nutrition Information
(Per Serving)
Calories: 252
Saturated Fat: 1g
Unsaturated Fat: 6g
Cholesterol: 3mg
Carbohydrates: 38g
Protein: 1g
Sodium: 666mg
Fiber: 5g