Best Quinoa Salad With Swiss Chard And Goat Cheese Recipes

SWISS CHARD, MUSHROOM, AND QUINOA SALAD

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

QUINOA SALAD WITH BAKED GOAT CHEESE ROUNDS

Steps:

• For the quinoa and goat cheese rounds: Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
• In a medium saucepan set over medium heat, combine the quinoa with 1 cup water. Bring to a boil, cover, then reduce the heat to a simmer. Cook, covered, until the hull is visible, about 12 minutes. Fluff the quinoa with a fork and set it aside to cool slightly.
• While the quinoa cooks, slice the goat cheese log into eight rounds.
• Add the olive oil to a medium saute pan over medium heat. Add the panko and toast, stirring, until golden. Remove the breadcrumbs to a shallow baking dish and let cool slightly.
• Press the goat cheese rounds into the toasted panko, coating them on all sides, then transfer to the prepared baking sheet. Bake until softened slightly, 4 to 6 minutes. While the goat cheese is baking, make the salad dressing.
• For the dressing: In a medium bowl, whisk together all of the dressing ingredients. Season with additional salt and pepper.
• For the assembly: Combine the cooked quinoa, salad greens, sliced almonds and dried cherries in a large bowl. Add all or a portion of the dressing, tossing to combine. Plate the salad topped with baked goat cheese rounds and serve immediately.

SWISS CHARD, MUSHROOM, AND QUINOA SALAD

Steps:

• Cook quinoa according to package instructions. Meanwhile, heat 1 teaspoon oil in a nonstick skillet over medium heat. Cook Swiss chard, stirring occasionally, until wilted and tender, about 8 minutes. Sprinkle with 1/2 teaspoon salt, and season with pepper. Add red-pepper flakes, and toss. Transfer to a platter.
• Add remaining 2 teaspoons oil and the garlic to skillet. Cook over medium heat, stirring, until garlic is slightly golden, about 1 minute. Add mushrooms, and cook, stirring occasionally, until they start to release their juices, about 3 minutes. Sprinkle with 3/4 teaspoon salt. Season with pepper. Cook until mushrooms are tender, about 5 minutes. Stir in quinoa; cook to heat through, about 1 minute. Add thyme. Serve mushroom-quinoa mixture over Swiss chard, topped with Parmesan.

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.