I had a tiny cold last week and was really in need of comfort food. Now that I’m feeling better, I was compelled to counter all the heaviness of last week with loads of veggies. I plan our weekly meals before going to the grocery store. This way I only buy what I need and don’t have to worry about wasting food. Plus, it makes getting things ready super easy since I already know we’re having for dinner that night. Feeling uninspired when I was making my weekly grocery list, I turned to the interweb for some help. I found this recipe on the Vegetarian Times and was inspired to make it a little more budget friendly. Are pine nuts only outrageously expensive in Chicago?
This meal was incredibly delicious. It was light, yet filling and had a wonderful hint of summer flavor. The success of this meal was confirmed by Michael’s second helping.
Note: My sister gave me a bottle of Orange Muscat Champagne Vinegar from Trader Joe’s that she had leftover. It’s delicious! I used two tablespoons of this in the recipe, but you could also combine champagne vinegar and orange juice with a bit of sugar or honey.
Ingredients:
Inspired by Sicilian Swiss Chard over Quiona
1 bunch rainbow chard, leaves cut into ribbons and stems sliced thinly
2 carrots, peeled
1 onion, chopped
3 garlic cloves, chopped
1/4 cup golden raisins
1/4 chopped cashews
2 tbsp Orange Muscat Champagne Vinegar (from Trader Joe’s)
3 garlic cloves, chopped
1 tbsp red pepper flakes (I like things hot, but you can tone it down)
1 tbsp cumin
1 cup quinoa, rinsed
2 cups vegetable broth
Directions:
- Bring the vegetable broth and cumin to a boil and add the quinoa. Cover and reduce to low heat. Cook until all the liquid is absorbed.
- Heat olive oil in a pan over medium heat. Add the carrots, onion and chard stems. Cook until the onion is golden brown.
- Toss in the chard ribbons, garlic, red pepper flakes and raisins. Stir in the orange muscat champagne vinegar and cook for about 4 minutes.
- Remove the pan from the heat and toss in the cashews.
- Spoon the quinoa into bowls and top with the chard.
As always, enjoy!
Tags: carrots, cashews, cumin, golden raisins, onion, quinoa, rainbow chard
Sweet Suie 