- 1 bunch swiss chard
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup cooked quinoa
- 2 tbsp butter
- 2 tsp lemon juice
- 1/2 tsp sea salt to taste
- 1/2 tsp black pepper
- 1/4 tsp dried red pepper flakes optional
Remove the leaves of the Swiss chard from the central stems and thinly slice the stems. Stack the leaves and slice into 2-inch wide pieces.
Heat the olive oil in a large sauté pan and add the stems and cook for 5 - 7 minutes or until they soften and begin to crisp. Add the capers, olives, and garlic, and cook for another minute. Add the parsley and cook another minute before adding the chard leaves. Cook until partially wilted.
Add the cooked quinoa, butter, lemon juice, red pepper flakes, salt and pepper. Toss and cook for 2 - 3 minutes. Top with a sprinkling of cheese if desired.
Photo and recipe from The Wimpy Vegetarian