This is a lovely side dish, though I admit it served as dinner its first night. See? I’m not always so great with a pre-planned dinner menu. It started with a gorgeous bunch of chard that I picked up while in Boise intended for a minestrone soup. But I’m sick of soup. I’ve been eating soup for lunch every day the last two weeks. I made a vegetable sausage white bean soup and then my glorious roasted tomato soup again. They were both made at different times when I had lot of produce that needed to be used. But it never really stops because people keep kindly giving it and I keep driving into the farm stand nearly daily to get more. These will be problems I miss in another month. Anyway, the chard and earthy umami mushrooms and nutty, light quinoa all came together perfectly. I especially loved this for breakfast with an over easy egg broken on top. Yuuuum.
Quinoa with Chard and Mushrooms
Adapted from Serious Eats
1 cup quinoa
2 Tbs olive oil, divided
1 big bunch chard, stems removed, leaves chopped
Pinch red pepper flakes
2 cloves garlic, minced
8 ounces cremini mushrooms, sliced
1 tsp dried thyme
1 Tbs balsamic vinegar
1/2 cup parmesan cheese
Combine the quinoa is a saucepan with 2 cups water with a good pinch of salt. Bring to a boil, cover, and simmer 10-15 minutes until the quinoa is fluffy and tender.
In the meantime, heat 1 tablespoon of the oil in a large skillet over medium heat. Add the chard and red pepper flakes and cook until wilted and tender, about 10 minutes. Season with salt and pepper and remove to a plate.
Add the remaining tablespoon oil into the skillet and add the thyme, garlic and mushrooms over medium heat. When the mushrooms release their moisture after about 5 minutes, season with a pinch of salt and pepper. When they are tender, about another 5 minutes, stir in the vinegar, reserved chard and parmesean and stir well.