Swiss chard & quinoa salad. Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! Also known simply as 'chard', Swiss chard has large, fleshy, tender, deep-green leaves and thick, crisp stalks.
Swiss chard is also called chard, leaf beet, seakale beet, white beet and spinach beet. Different varieties may have red, pink, white or yellow. Swiss chard is a leafy green vegetable that is packed with nutrients. You can have Swiss chard & quinoa salad using 10 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Swiss chard & quinoa salad
- You need 1 of large bunch of red swiss chard finely chopped (stems included).
- Prepare 1 1/2 cup of red and gold quinoa.
- Prepare 1/4 cup of tamari sunflower seeds.
- It's 1/4 cup of pumpkin seeds.
- It's 1/4 cup of dry cranberries.
- You need 1/4 cup of extra virgin olive oil.
- You need 1/4 cup of rasberry vinegar or apple cidar vinegar.
- Prepare 2 tablespoon of old fashion mustard.
- Prepare 1 tablespoon of dry tarragon.
- Prepare to taste of fresh ground black pepper.
It contains an impressive amount of fiber, vitamins, minerals and antioxidants that your body needs. Swiss chard is a member of the beet family and both its stems and leaves can be eaten cooked or raw. Chard may also go by the names leaf beet, seakale beet, silver beet, and spinach beet. Best known for its bright and colorful stems, Swiss chard comes in a rainbow of hues—pink, yellow, orange, red, and white.
Swiss chard & quinoa salad step by step
- Cook the quinoa as per package instructions and let cool down a bit..
- Mix all ingredients together; quinoa must be warm but not too hot..
- Serve as a side dish with grilled meat or fish. Can be served warm or cold..
- Enjoy!.
Swiss chard is a relatively trouble-free vegetable apart from attacks on seedlings by slugs and snails, so do put some protection in place after sowing. Some varieties, particularly the ones with red stems can be prone to bolting. Beet leaf miner can also affect chard. Chard or Swiss chard is a leafy green vegetable with a slightly sweet taste. Cook this nutritious ingredient in baked gratins, pies, stews, and soups.