Orange Flavored Swiss Chard And Quinoa Recipes

Steps:

• Heat the oil in a large pot over medium heat. Stir in the onion and garlic, and saute 5 minutes, until onion is tender. Mix in quinoa, lentils, and mushrooms. Pour in the broth. Cover, and cook 20 minutes.
• Remove the pot from heat. Shred chard, and gently mix into the pot. Cover, and allow to sit 5 minutes, or until chard is wilted.

Steps:

• Fill a bowl with ice water. Bring a large pot of water to a boil, salt generously and add the chard leaves. Blanch for two to three minutes until tender, then transfer to the ice water. Drain, squeeze out excess water and chop medium-fine. Add the chard stems to the water, and cook four to five minutes until tender. Transfer to the ice water, then drain and cut in 1/4-inch dice. Measure out 3/4 cup of the stems, and reserve the rest for another purpose. Alternatively, steam the chard leaves, then the stems, above an inch of boiling water until tender. The leaves will take three to four minutes, the stems five minutes.
• Heat 1 tablespoon of the olive oil over medium heat in a medium or large skillet. Add the garlic. When it is fragrant, in 30 seconds to a minute, stir in the chard leaves and stems and the cumin. Stir together for about a minute, and season to taste with salt and pepper. Transfer to a large bowl, and add the quinoa, Parmesan and egg. Stir together.
• Heat the remaining tablespoon of olive oil and the canola oil together over medium-high heat in a large, heavy skillet. Moisten your hands, and shape the quinoa and chard mixture into four hamburger-size patties (or make smaller, fritter-ish patties). Carefully place the patties in the hot oil, taking care not to crowd them in the pan. Press down on the tops of the patties with the bottom of your spatula to prevent them from falling apart; if they are thick enough, they should stay together. Cook for four to five minutes on each side until nicely browned. Remove from the heat and serve.

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.

Steps:

• For the poblano tahini sauce:
• In a blender or food processor, combine the poblano, garlic, tahini, lemon juice, olive oil, and 1/4 cup water and blend until smooth. (If the sauce is too thick, add water as needed to reach the desired consistency.) Season with 1/2 teaspoon salt and 1/8 teaspoon pepper. Set aside. (The dressing can be made ahead and stored in an airtight container in the refrigerator for up to 1 week.)
• For the Buddha bowls:
• Preheat the oven to 425°F.
• In a medium saucepan, cook the quinoa, rice, or farro according to the directions on the package.
• In a medium bowl, combine the sweet potatoes, melted coconut oil, maple syrup, orange zest, and 1/4 teaspoon salt. Mix well until the potatoes are evenly coated.
• Spread the sweet potatoes on a rimmed baking sheet and roast for 20 minutes. Flip them with a spatula and roast until the potatoes are tender and beginning to brown, an additional 10 to 15 minutes.
• Meanwhile, in a small bowl, combine the chickpeas, 2 teaspoons of the olive oil, the paprika, cumin, cayenne, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Mix well until the chickpeas are thoroughly coated.
• Spread the chickpeas on a rimmed baking sheet and roast with the sweet potatoes until golden brown, 15 to 20 minutes, stirring them once halfway through.
• In a large skillet over medium-high heat, heat the remaining 1 tablespoon of the olive oil until shimmering. Add the garlic and red pepper flakes. Cook until the garlic is fragrant, 3 to 4 minutes. Add the chard, cover, and cook, stirring occasionally, until the chard begins to wilt, 2 to 3 minutes. Uncover, add 1/4 teaspoon salt and 1/8 teaspoon pepper, and cook, stirring frequently, until the chard is completely wilted and cooked through, an additional 1 to 2 minutes. Discard the garlic cloves.
• Put 1/2 cup of the cooked grain in the bottom of each of four serving bowls. Top each bowl with equal portions of the roasted sweet potatoes, roasted chickpeas, and sautéed chard. Drizzle with the poblano tahini sauce and serve with extra sauce passed separately.

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.

Steps:

• Heat 2 tablespoons olive oil in a saucepan over medium heat. Cook and stir onion and 2 cloves garlic until fragrant, about 2 minutes.
• Stir quinoa into onion mixture until lightly toasted, about 5 minutes.
• Pour vegetable broth into quinoa mixture. Bring to a boil, then cover and reduce heat to low. Simmer until quinoa is tender, about 20 minutes.
• Meanwhile, heat salmon, white wine, and water in a saucepan over medium heat. Simmer until salmon is cooked through and easily flaked with a fork, 10 to 12 minutes; drain.
• Transfer salmon to a plate and flake fish meat; discard skin and set salmon aside.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir 2 cloves garlic until fragrant, about 1 minute.
• Stir Swiss chard and lemon juice into garlic until Swiss chard begins to soften, about 2 minutes; remove from heat.
• Gently fold flaked salmon and chard into the cooked quinoa. Season with salt and black pepper.

Steps:

• In a large skillet, heat oil over medium-high. Add Swiss chard and orange zest. Cook, tossing frequently, until chard wilts, about 4 minutes. Season with coarse salt and ground pepper, then add juice of the orange; toss to coat.

Steps:

• In a medium nonstick saucepan, heat oil over medium heat. Add onion and cook until soft.
• Add orange juice, 1 cup water and salt. Bring to a boil.
• Add quinoa and stir once. Quickly return to a boil.
• Reduce heat to low, cover and simmer 15-20 minutes, until water is absorbed and quinoa is tender. Remove from heat and let stand 3 minutes.
• Add parsley, mint, currants and orange zest. Stir with a fork to combine and fluff up grain.