This is the perfect recipe for a hearty mid-afternoon meal. Quinoa supplies a protein-rich base for tasty pine nuts, golden raisins and sautéed Swiss chard. This vegan dish is equally good with young collard greens. I also like to substitute dried cranberries for the golden raisins.
1½ cups vegetable broth
1 teaspoon Better than Bouillon Vegetable Base
¾ cup quinoa
2 teaspoons extra virgin olive oil
1 pound Swiss chard (leaves cut into ribbons – stems chopped fine)
1 medium yellow onion (chopped)
16 pitted Kalamata olives (cut in half lengthwise)
¼ cup golden raisins
½ teaspoon red pepper flakes (optional)
2 cloves garlic (minced)
2 tablespoons pine nuts (toasted)
Bring broth and bouillon to a boil in medium saucepan. Add quinoa, and bring mixture to a simmer. Reduce heat to medium-low, and simmer, covered, 12 – 14 minutes. Remove from heat, uncover and let stand 5 minutes. Drain off any remaining liquid, then fluff with fork. Cover and set aside.
Heat oil in large nonstick skillet over medium heat. Add chard stems (not leaves), onion, olives, and raisins. Sauté 10 minutes, or until onion and the chard stems are soft. Stir in chard leaves and red pepper flakes and sauté 5 minutes or until greens are tender. Stir in garlic, and season with salt and pepper to taste.
To serve, divide quinoa among 4 shallow bowls. Spoon chard mixture over top, and sprinkle with pine nuts.