Swiss Chard, Mushroom, and Quinoa Salad

• 2 cups water
• 1 cup quinoa, rinsed and drained
• 1 tablespoon extra-virgin olive oil
• 1 pound Swiss chard, stems and leaves cut into 1/2-inch pieces (about 10 1/2 cups), rinsed well, water still clinging to leaves
• Coarse salt and freshly ground pepper
• Pinch of crushed red pepper flakes
• 1 garlic clove, minced
• 12 ounces cremini mushrooms, trimmed, cleaned, and thinly sliced
• 2 teaspoons finely chopped fresh thyme
• 1 ounce shaved parmesan cheese (1/2 cup)

1. In a medium saucepan, bring the water to a boil.
2. Add quinoa and reduce heat to a simmer.
3. Cover and cook until quinoa is tender and has absorbed all liquid, about 15 minutes.
4. Remove from heat.
5. Meanwhile, heat 1 teaspoon oil in a large skillet over medium.
6. Cook chard (stems and leaves), stir ring occasionally, until wilted and tender, about 8 minutes.
7. Add 1/4 teaspoon salt; season with pepper.
8. Add red pepper flakes, and toss to combine.
9. Transfer to a platter.
10. Add remaining 2 teaspoons oil and the garlic to skillet.
11. Cook over medium heat, stirring, until garlic is lightly golden, about 1 minute.
12. Add mushrooms, and cook, stirring occasionally, until they start to release their juices, about 3 minutes.
13. Add 1/2 teaspoon salt; season with pepper.
14. Cook, stirring occasionally, until mushrooms are tender, about 5 minutes.
15. Stir in quinoa; cook to heat through, about 1 minute.
16. Stir in thyme; remove from heat.
17. To serve, divide chard among plates, and spoon quinoa mixture on top.
18. Sprinkle parmesan over each portion.
19. (Per Serving)
20. Calories: 252
21. Saturated Fat: 1g
22. Unsaturated Fat: 6g
23. Cholesterol: 3mg
24. Carbohydrates: 38g
25. Protein: 1g
26. Sodium: 666mg
27. Fiber: 5g

water, quinoa, extravirgin olive oil, swiss chard, salt, red pepper, garlic, cremini mushrooms, thyme, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/swiss-chard-mushroom-and-quinoa-salad-394102 (may not work)