Best Swiss Chard Mushroom And Quinoa Salad Recipes

Swiss Chard, Mushroom, and Quinoa Salad image

Provided by Martha Stewart

Number Of Ingredients 9

1 cup quinoa, rinsed
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
Kosher salt and freshly ground pepper
Pinch of red-pepper flakes
1 garlic clove, minced
12 ounces cremini mushrooms, sliced 1/8 inch thick
2 teaspoons chopped fresh thyme
1/2 ounce Parmesan cheese, shaved

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.

Nutrition Facts : Calories 252 g, Cholesterol 3 g, Fiber 5 g, Protein 11 g, SaturatedFat 1 g, Sodium 666 g

Swiss Chard, Mushroom, and Quinoa Salad image

Yield serves 4

Number Of Ingredients 10

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