Quinoa Salad With Swiss Chard and Goat Cheese
This versatile salad, or pilaf, may be construed as a home cook’s answer to a fast-casual lunch bowl. But it does not need to be piled high with a freewheeling array of additional ingredients. As it is, this could be a stand-alone first course, a lunch dish or a side to serve alongside meat or seafood. Serve it hot, warm or at room temperature. The quinoa adapts well to advance preparation, and letting the salad sit before serving improves the texture. In summer, this dish is prime picnic material.
- Serves: 4 persons
- 1bunch red Swiss chard, about 1 pound
- 4tablespoons extra-virgin olive oil
- 1medium red onion, chopped
- 3large cloves garlic, slivered
- 1cup quinoa
- 1teaspoon dry mustard
- 2cups vegetable broth
- Salt and ground black pepper
- 12ounces small cremini mushrooms, stems trimmed, halved
- 4ounces plain goat cheese, chilled
Step 1Remove stems from Swiss chard and chop in 1/2-inch pieces. Chop leaves and set aside.
Step 2Heat 2 tablespoons oil in a 3-quart saucepan on medium. Add onion, garlic and chard stems. Sauté until vegetables are tender, about 5 minutes. Stir in quinoa and mustard. Add broth, stir, and season with salt and pepper. Bring to a boil, cover and cook on low 15 to 20 minutes, until the liquid is absorbed. Remove from heat, uncover and let sit 20 minutes.
Step 3Meanwhile, heat remaining oil on medium-high in a large skillet. Add mushrooms and sauté, stirring, until lightly browned, about 10 minutes. Add chard leaves and continue cooking until greens have wilted and no more liquid remains in the skillet.
Step 4Fluff quinoa with a fork. Fold mushrooms and leaves into it.
Step 5The cooked quinoa can be set aside at room temperature for several hours and then served, or reheated to warm or hot. Crumble goat cheese and scatter on top just before serving.