by Emdellas
Emdellas's Notes:
Expand1 bunch Swiss Chard Ask a question about this ingredient
1 cup quinoa Ask a question about this ingredient
2 cups water Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
1/2 onion, diced Ask a question about this ingredient
2 cloves garlic, minced Ask a question about this ingredient
1 Preserved lemon, diced Ask a question about this ingredient
2 tablespoons lemon juice Ask a question about this ingredient
2 tablespoons capers, chopped Ask a question about this ingredient
3 tablespoons fresh parsley, chopped Ask a question about this ingredient
3 tablespoons fresh mint, chopped Ask a question about this ingredient
Rinse quinoa in several changes of water. Bring 1 cup of water to a boil. Add quinoa and cook until water is absorbed, about 15-20 minutes. Fluff lightly and set aside.
Ask a question about this stepWhile quinoa is cooking, heat one half-tablespoon of olive oil over medium heat in a skillet. Sauté onion for 3-5 minutes and then add garlic and cook everything for 1-2 minutes more.
Ask a question about this stepCut the stem that protrudes from the chard leaves away and discard. Fill a deep-sided skillet with salted water and bring to a boil. Blanch the chard leaves, until tender, about 15 seconds and then plunge into an ice bath to stop cooking. Allow to drain and dry.
Ask a question about this stepIn a medium bowl, prepare the quinoa salad. Whisk together the lemon juice and remaining olive oil. Add the onion and garlic and stir together. Add the cooked quinoa and stir until everything is well-blended. Stir through the Preserved lemon, capers, parsley and mint. Season with salt and pepper and set aside.
Ask a question about this stepSpread a blanched chard leaves on a board, stem-side down. Place about 2-3 tablespoons of the quinoa salad in a log shape, about one-inch from the bottom of the leaf. Fold the bottom up and around the quinoa. Fold the edges in and roll up to seal.
Ask a question about this stepRefrigerate if desired or enjoy right away.
Ask a question about this step
Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
