Chard & Chickpea Quinoa
Adapted from HelloGiggles
Makes 4 generous servings
2 cup of dry quinoa, rinsed
3 1/2 cups water
1 can of chickpeas, drained and rinsed
2 cups chopped or stewed tomatoes
1 large bunch of chard, chopped
4 cloves garlic, minced
1 cup of broth
2 tbs of olive oil
2 tbs lemon juice
salt and pepper to taste
1 cup crumbled feta cheese
1. Bring the water to a boil in a pot. Add the quinoa, stir, and reduce heat to low. Cover with a lid and simmer for 15 minutes. Once the quinoa is done, turn off the heat, but keep the lid on for another 5 minutes.
2. While the quinoa is cooking, heat the olive oil in a large skillet over medium low heat and add the garlic, sauteing for about a minute. Add the chickpeas, tomatoes, broth, salt, and pepper. Cook over medium-high heat for about two minutes. Turn down to medium-low and cook for about five minutes until the mixture has reduced a bit.
3. Next, stir the chopped chard and lemon juice into the chickpea-tomato mixture. Cook over low until the chard is wilted. Your quinoa should be just about done simmering at this time.
4. Once the quinoa has rested with the lid on for 5 minutes, fluff with a fork and add to the chard and chickpea skillet. Mix well, scoop into bowls, and top with feta cheese to serve.