I was planning to make a chicken dish for dinner the other night, and since it had been a while since we had Quinoa, I decided to use that in a side dish. I had apples and fennel in mind when I hit the grocery store, but that changed to olives and Swiss chard somehow. I don't think I had ever tried Swiss chard before, but the placard above it stated that the leaves taste mildly of spinach, while the stalks lean toward celery. Sounded good to me! Unfortunately, I couldn't find any Quinoa that day. I was counting on already having some in the pantry - we did, but not enough of the white to go around, so I had to use red. Don't get me wrong, I love the red - it just didn't provide the right color contrast againt the olives and Swiss chard.
The Swiss Chard I found that day was red. I think it would be really cool to make this with Rainbow Swiss Chard if I could find it. That's on my "unicorn" foods list, along with pear tomatoes (had them in Vegas but have never seen them elsewhere), golden beets, rainbow beets, purple carrots, etc.
1 c Quinoa
2 c chicken broth
+/- 2 c mixed olives, chopped
(I used a tub from the olive bar - Kalamatas, and Colossal Green
marinated in Garlic)
1/2 bunch Swiss Chard
salt and pepper
zest of 1 lemon
Bring the broth to a boil, then stir in the Quinoa, reduce to a simmer, pop a top on it, and forget about it for about 15".
Carefully wash and slice your Swiss Chard. I found it to be extremely muddy! I snipped off the very ends of the stalks, then chopped my way up them in about 1/2" segments and sliced the leaves into ribbons.
Saute the Swiss Chard with a bit of olive oil, salt, and pepper, until tender, then add your olives.
When the Quinoa is done, fluff it with a fork and stir it into the pan, then finish it off with the lemon zest to brighten things up a bit.
See what I mean? It tasted great, but the colors get lost against the red quinoa. :(