Hello! I’m back.
Transitioning into the full-time job lifestyle is not an easy task, but with every new week I settle more and more into a routine. The test kitchen is busy making delicious food (some of which they allow employees to take home!), and I’m learning more about new ingredients.
Take quinoa. I grew up with rice, pasta, barley, and farro, but quinoa is a relatively new grain for me and my family. I’ve tried the pre-packaged, pre-flavored kinds. Don’t go there. Buy the plain kind and doctor it up yourself. Do keep in mind that there are different types of quinoa (like red quinoa), and check to see if the quinoa is “pre-rinsed.” If not, then please rinse it yourself! Don’t do what I did once and have a dish of bitter quinoa. Rinsing the grain helps take that bitter layer off. Now I’m imagining those NBC commercials with that music playing as the celebrity says “the more you know…”
Swiss chard is my new favorite green, leafy vegetable. Unlike fibrous kale, the leaves are soft to the touch. Swiss chard’s more mild flavor comes to life when simply sautéed with extra virgin olive oil, minced garlic, and a splash of red wine vinegar. If you’re feeling like a healthy leafy vegetable but don’t want to stomach kale or spinach, I highly recommend swiss chard. I used rainbow chard over green chard. Why? The texture was more pleasing to my mouth, and, I mean, who doesn’t want to cook with a rainbow vegetable?
Cheesy Quinoa with Sautéed Swiss Chard takes less than 30 minutes to make—heaven to my ears after I come home from work.
Cheesy Quinoa with Sautéed Swish Chard
- 1 cup white or red quinoa, rinsed if the package does not say “pre-rinsed”
- 2 cups water
- 1/2 cup grated monterey jack cheese (you can also use sharp cheddar, smoked gouda, gruyere, fontina…any nice melting cheese)
- 3 tablespoons light cream
- salt, pepper, garlic powder, and cayenne pepper to taste
- 1 bunch of fresh swiss chard, washed
- 2 cloves garlic, minced
- 3 tablespoons extra virgin olive oil
- 2 teaspoons red wine vinegar
- salt, pepper, and cayenne pepper to taste
1. First, prepare the swiss chard by washing each leaf thoroughly in cold water. Stack the leaves one on top of the other and then chop horizontally, so pieces will be about an inch wide. Unlike kale’s stems that are difficult to cook down, swiss chard’s stems become tender right along with the leaf. I usually chop the whole leaf and a little of the remaining stem. Set your washed and chopped swiss chard aside.
2. If your quinoa is not pre-rinsed, grab a fine-mesh colander or a bowl and rinse the quinoa under cold water for about 30 seconds. If your quinoa is pre-rinsed, then you can skip this step.
3. With a cheese grater, grate 1/2 cup of monterey jack cheese (or the cheese of your choice). Set that aside.
4. Now, I like to go back and cook my swiss chard. First, peel and mince two cloves of garlic. In a medium-large pot, add three tablespoons of olive oil. Turn the heat up to medium high and add your minced garlic, salt, pepper, and cayenne pepper. Let the garlic sizzle for about 30 seconds.
5. Add your swiss chard and mix around with tongs. Put the lid on the pot to let the swiss chard wilt.
6. After about 2 minutes, take the lid off the pot and mix the swiss chard around with tongs once again. Let the swiss chard cook until the liquid is almost evaporated. This should take about 5 minutes. Turn off the heat and add the red wine vinegar. Mix it around again and have a taste. You can add more seasoning, vinegar, or oil to your taste. Let that lovely veg sit.
7. Now, for that quinoa. Bring 2 cups of water to a boil. Add one cup of quinoa and let it simmer for about 10-15 minutes, or until the liquid evaporates.
8. Add your shredded cheese, light cream, and salt, pepper, garlic powder, and cayenne pepper to taste. Mix the quinoa until the cheese has melted. Taste and see if you need to add more seasoning or cheese. If you would like the quinoa to have a thinner consistency, add more light cream. Tailor the dish to your taste!
While I love pasta, quinoa provides a toothsome, protein-filled alternative to your traditional mac and cheese. You will feel energized after eating this meal, rather than feel like you’re in a food coma.
How do you cook quinoa? Do you love swiss chard as much as I do, or prefer another leafy vegetable? Let me know your thoughts!
Have a wonderful weekend, everyone!