A healthy Swiss Chard Salad & Quinoa recipe made with fresh from the garden ingredients. It’s the easiest way to enjoy this superfood powerhouse.
The process of making this healthy Swiss Chard Salad is super easy. I recommend you cook the quinoa ahead of time and just store it in the refrigerator so that when you’re ready to enjoy this salad, it’s all ready to go.
This year I decided to grow Swiss chard in the garden since it’s delicious, healthy and super easy to grow in Arizona. It’s also a great alternative to growing spinach since it’s harder to grow in the dessert.
Not too long ago I learned that what I grew up eating in Mexico called Acelgas, it’s called Swiss chard in English. What took me so long to make this connection? I have no idea!
Another recent discovery is that quinoa originated with the Incas in the mountains of Bolivia, Chile and Peru and found it fascinating! (you can read more about it in this article.
Are you a food nerd like I am? I always like to find the origin of the foods I love to eat!
How To Make Swiss Chard Salad & Quinoa
- In a large bowl, combine the Swiss chard quinoa, and pomegranate seeds.
- In a blender or food processor, add the parsley, mint, lemon juice, oil, salt & pepper.
- Blend until finely chopped and combined.
- Pour over the quinoa mixture and toss until well combined.
- Serve as a side or even add some grilled shrimp for a hearty meal
How to cook the quinoa
- In a colander, rinse quinoa, and add to a medium saucepan. Add 2 cups of water, and a dash of kosher salt.
- Bring to a boil and lower to low heat. Simmer for 15 minutes.
- Remove from heat and let it rest for 5 minutes. Then fluff with a fork.
Make ahead: Refrigerate cooked quinoa in shallow airtight containers or resealable bags. Properly stored, cooked quinoa will last for 3 to 5 days in the refrigerator.
If you’re on the lookout for more delicious recipes, try my Espagueti Verde!
Did you make this Swiss Chard Salad!? I’d love to know how it turned out! leave a comment and a rating below👇 thank you!
Swiss Chard Salad & Quinoa (Ensalada de Acelgas)
Ingredients
- 2 1/2 cups cooked quinoa
- 1/2 cup pomegranate seeds about 1/2 pomegranate
- 1 cup Swiss chard chopped
- 1/2 cup flat parsley leaves
- 1/2 cup cup mint leaves optional
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- black pepper to taste
Instructions
- In a large bowl, combine the quinoa, swiss chard and pomegranate seeds
- In a blender or food processor, combine the parsley, mint, lemon juice, oil, salt & pepper.
- Blend until finely chopped.
- Pour over the quinoa mixture and toss until well combined.
- Serve as a side or even add some grilled shrimp for a hearty meal
How to cook quinoa
- 1 cup of dry quinoa will convert to 3 cups when cooked. Rinse quinoa, and add to a medium saucepan. Add 2 cups of water, and a dash of kosher salt.
- Bring to a boil and lower to low heat. Simmer for 15 minutes.
- Remove from heat and let it rest for 5 minutes. Then fluff with a fork.
Notes
Nutrition
This recipe was originally published in Nov 2015. It was updated in December 2019 to revise the content and photographs. The original recipe remains the same. Enjoy!
Totally with you! After being out of town or after the holidays I always want a healthy salad like this! I love this recipe – so easy!
You are my kind of girl Katrina! Thanks for stopping by!