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Quinoa with Swiss Chard and Dijon Mustard Vinaigrette Recipe
Feb 06, 2012 @ 4:39 PM
Posted by
Daily Value: 18%
Servings: 3
Balanced, High-Fiber
Vegetarian, Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 359Daily Value: 18%
Servings: 3
Balanced, High-Fiber
Vegetarian, Sugar-Conscious
| Fat | 17g | 26% |
| Saturated | 4g | 22% |
| Trans | 0g | 0% |
| Carbs | 41g | 14% |
| Fiber | 5g | 22% |
| Sugars | 2g | 0% |
| Protein | 13g | 25% |
| Cholesterol | 9mg | 3% |
| Sodium | 478mg | 20% |
| Calcium | 76mg | 8% |
| Magnesium | 139mg | 35% |
| Potassium | 542mg | 15% |
| Iron | 4mg | 20% |
| Zinc | 2mg | 14% |
| Vitamin A | 2214IU | 44% |
| Vitamin C | 38mg | 64% |
| Thiamin (B1) | 0mg | 17% |
| Riboflavin (B2) | 0mg | 17% |
| Niacin (B3) | 2mg | 8% |
| Vitamin B6 | 0mg | 22% |
| Folic Acid (B9) | 125µg | 31% |
| Vitamin B12 | 0µg | 1% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 4mg | 18% |
| Vitamin K | 143µg | 179% |
| Fatty acids, total monounsaturated | 8g | 0% |
| Fatty acids, total polyunsaturated | 3g | 0% |
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Kath Younger
This quinoa salad is versatile and refreshing. It combines red quinoa with Swiss chard, pepper, and tomato. On top, a lemony soy-mustard dressing adds tons of flavor. Enjoy!
Click here to see Quinoa: The Heart-Healthy Food with a Quirky Name.
INGREDIENTS
- 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
DIRECTIONS
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.
