Quinoa With Swiss Chard And Dijon Mustard Vinaigrette

Ingredients

• 1 cup dry quinoa
• 2 cup 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 tablespoon olive oil
• 1 teaspoon soy sauce
• 1/4 teaspoon dried dill
• pinch of red pepper flakes
• 2 ounce goat cheese, crumbled

Directions

1. 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.
2. 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.