Quinoa with Swiss Chard and Dijon Mustard Vinaigrette Recipe
Daily Value: 18%
Sugar-Conscious, Vegetarian, Egg-Free, Peanut-Free, Tree-Nut-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||125µg||31%|
|Fatty acids, total monounsaturated||8g||0%|
|Fatty acids, total polyunsaturated||3g||0%|
Exclusive from The Daily Meal
- 1 cup dry quinoa
- 2 cups water
- Pinch of kosher salt plus ¼ teaspoon
- 1 leaf rainbow Swiss chard, chopped
- 1 tomato, chopped
- 1/2 bell pepper, chopped
- Juice of ¼ lemon
- 1 teaspoon Dijon mustard, heaping
- 2 tablespoons olive oil
- 1 teaspoon soy sauce
- 1/4 teaspoon dried dill
- Pinch of red pepper flakes
- 2 ounces goat cheese, crumbled
In a pot large enough to fit a steamer basket, combine the quinoa, water, and pinch of salt. Bring to a boil over high heat, reduce to a simmer and cook for 20 minutes.
In the last 2 minutes, place a steamer basket in the pot. Add the Swiss chard leaves to the steamer and cover with a lid. Remove from heat and combine everything in a large bowl. Combine the lemon juice, mustard, olive oil, salt, soy sauce, dried dill, and red pepper flakes in a jar and shake to combine. Pour the dressing over the salad. Add the goat cheese and stir to combine. Serve.
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