Caper-Walnut Quinoa with Sauteed Swiss Chard, Chickpeas and Scallions
- 1 1/4 cup water
- 1 cup quinoa
- 1/2 cup walnut pieces
- 1 tbsp unsalted butter
- 2 tbsp capers
- 2 tsp caper liquid
- 1 Kosher salt, to taste
- 1 Black pepper, to taste
- 2 tbsp olive oil, divided
- 4 scallions, roots removed, whites and greens separated, chopped
- 6 leaves of swiss chard, leaves and stalks separated, both cut into 1/2 inch pieces
- 1 1/2 cup chickpeas, cooked
- Preheat oven to 350 degress F. Heat a small-medium saucepot over low heat.
- Add quinoa and toast for 4-5 minutes while stirring.
- Add 1 1/4 cups of water to pot.
- Bring water to a boil, cover, and lower heat to medium-low.
- Simmer until quinoa has absorbed all of the liquid.
- Leave covered, remove from heat, and set aside.
- Scatter walnuts on a large cookie sheet or baking pan.
- Toast in oven for 6-8 minutes or until fragrant.
- Remove from oven, and reserve.
- Once the quinoa has cooled for 6-8 minutes, stir in the butter, capers, walnuts, salt and pepper.
- Place a large saute pan over medium-high heat.
- Add half of the olive oil, then add the white part of the scallions.
- Cook for 1-2 minutes.
- Add chard greens and stems and chickpeas, and cook for another 6-8 minutes.
- Remove from heat.
- Season with salt and pepper to taste.
- Divide the quinoa on two plates.
- Top with the chard-chickpea mixture.
- Drizzle the remaining olive oil, caper liquid and scallion greens around the plate and on the quinoa, chard, and chickpeas.
- Enjoy!
water, quinoa, walnut pieces, butter, capers, caper, kosher salt, black pepper, olive oil, scallions, swiss chard, chickpeas
Taken from cookpad.com/us/recipes/366528-caper-walnut-quinoa-with-sauteed-swiss-chard-chickpeas-and-scallions (may not work)