Swiss Chard Salad & Quinoa (Ensalada de Acelgas)

A healthy Swiss Chard Salad & Quinoa recipe made with fresh-from-the-garden ingredients. It's the easiest way to enjoy this superfood powerhouse.

Course Salad

Cuisine Latin American

Prep Time 10

Cook Time 25

Total Time 35

Servings people

Calories 224kcal

Author Ana Frias

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

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.

Nutrition