This super vegan dish has plenty of flavor and nutrition. The salty Kalamata olives are a nice complement to the sweet golden raisins. The red pepper flakes kick the flavor up a notch. Easy to make, it takes only 30 minutes from prep to first bite.
1½ cups vegetable broth (or stock)
1 teaspoon Better Than Bouillon Vegetable Base
¾ cup quinoa
2 teaspoons extra-virgin olive oil
1 medium yellow onion (chopped)
1 clove garlic (minced)
16 Kalamata olives (pitted and chopped)
¼ cup dried cranberries
¼ cup golden raisins
8 ounces Swiss chard (discard stems then cut leaves into ribbons)
½ teaspoon red pepper flakes
Cracked pepper to taste
2 – 3 tablespoons toasted pine nuts (garnish)
Stir bouillon into broth in medium saucepan. Bring to a boil. Add quinoa and reduce heat to medium-low. Cover and cook for 10 – 12 minutes. Remove from heat, uncover and let stand 5 minutes. Fluff with a fork and set aside.
Heat oil in large skillet over medium heat. Add onion and garlic. Sauté 10 minutes or until onion is soft. Stir in olives, cranberries, raisins, chard and pepper flakes. Sauté for 5 minutes more or until greens are tender. Season with cracked pepper to taste. Set aside.
Spoon quinoa into bowls. Spoon chard mixture over top of quinoa and sprinkle with pine nuts. Serve while still hot.