Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, caper-walnut quinoa with sautéed swiss chard, chickpeas and scallions. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
The quinoa and chard complement each other well. You can reduce prep time by using pre-chopped or frozen vegetables. Add chickpeas, garlic, onion and mushrooms.
Caper-Walnut Quinoa with Sautéed Swiss Chard, Chickpeas and Scallions is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. They are nice and they look wonderful. Caper-Walnut Quinoa with Sautéed Swiss Chard, Chickpeas and Scallions is something which I have loved my whole life.
To begin with this recipe, we must first prepare a few components. You can have caper-walnut quinoa with sautéed swiss chard, chickpeas and scallions using 14 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Caper-Walnut Quinoa with Sautéed Swiss Chard, Chickpeas and Scallions:
- Prepare Caper-Walnut Quinoa
- Get water
- Prepare quinoa
- Get walnut pieces
- Get unsalted butter
- Make ready capers
- Prepare caper liquid
- Make ready Kosher salt, to taste
- Make ready Black pepper, to taste
- Take Swiss Chard, Chickpeas and Scallions
- Get olive oil, divided
- Make ready scallions, roots removed, whites and greens separated, chopped
- Prepare leaves of swiss chard, leaves and stalks separated, both cut into 1/2 inch pieces
- Get chickpeas, cooked
Cook until stems are almost tender. Freshly poached salmon is flaked and tossed with warm quinoa and tender Swiss chard in this lemony dish. It was actually very tasty and is a very nutritious meal. The Quinoa is labeled a "super food" and Swiss Chard is one of the most nutritious vegetables.
Steps to make Caper-Walnut Quinoa with Sautéed Swiss Chard, Chickpeas and Scallions:
- Preheat oven to 350 degress F. Heat a small-medium saucepot over low heat. Add quinoa and toast for 4-5 minutes while stirring. Add 1 1/4 cups of water to pot. Bring water to a boil, cover, and lower heat to medium-low. Simmer until quinoa has absorbed all of the liquid. Leave covered, remove from heat, and set aside.
- Scatter walnuts on a large cookie sheet or baking pan. Toast in oven for 6-8 minutes or until fragrant. Remove from oven, and reserve.
- Once the quinoa has cooled for 6-8 minutes, stir in the butter, capers, walnuts, salt and pepper.
- Place a large sauté pan over medium-high heat. Add half of the olive oil, then add the white part of the scallions. Cook for 1-2 minutes. Add chard greens and stems and chickpeas, and cook for another 6-8 minutes. Remove from heat. Season with salt and pepper to taste.
- Divide the quinoa on two plates. Top with the chard-chickpea mixture. Drizzle the remaining olive oil, caper liquid and scallion greens around the plate and on the quinoa, chard, and chickpeas. Enjoy!
Short ribs in black sauce, with sautéed quinoa with Swiss chard. Near Cusco, in Peru, I once tasted boiled quinoa flavored with the sautéed leaves of the quinoa plant. For centuries, highland people in Peru and Bolivia have used quinoa leaves (lliccha) as a vegetable. Rinse the uncooked quinoa in a sieve under cold water until the water runs clear. Cook the quinoa in a pot of of boiling salted water per the package directions.
So that’s going to wrap it up for this special food caper-walnut quinoa with sautéed swiss chard, chickpeas and scallions recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
