- In a medium pot, combine the quinoa and 2 cups of water and bring to a boil. Reduce the heat to low and simmer, covered, for about 12-15 minutes, until the liquid is absorbed and the quinoa is cooked through.
- Remove the chard leaves from the stem, composting the stems or freezing them for later use. Slice the chard leaves into ribbons.
- Heat a large skillet over medium-low heat. Coat the skillet with the olive oil, then add the garlic and cook for 1 minute, until fragrant. Add the chard leaves. Cook, stirring occasionally, until the leaves are wilted, approximately 5-10 minutes.
- Open the avocado, remove the pit, and carve each half into several slices lengthwise.
- In a large serving bowl, combine the cooked quinoa, cooked chard, avocado slices, peanuts, cheese, and red pepper flakes. Toss gently until combined. Taste and adjust seasoning, adding salt and pepper if needed.
Banner Image:
PeanutQuinoaSaladwithChardAvocado_2.jpeg
Ingredients:
1 cup quinoa
1 tablespoon olive oil
2 cloves garlic, minced
1 bunch swiss chard
1 avocado
½ cup roasted peanuts
¼ cup crumbled cotija, feta, or quesillo cheese
¼ teaspoon red pepper flakes
Salt and pepper to taste
Nutrition:
Calories: 410, Total Fat: 25g, Saturated Fat: 4.5g, Sodium: 210mg, Carbohydrate: 39g, Fiber: 9g, Total Sugar: 3g (Added Sugar: 0g), Protein: 14g
Course:
Soups & Appetizers
Dietary choice:
Vegetarian Gluten-free
Description:
In this hearty grain salad featuring traditional Latin American ingredients, the creaminess of the avocado is balanced by the crunch of the peanuts, creating a delightful symphony of textures and flavors. Though quesillo is the fresh cheese more commonly found in Bolivian cuisine, cotija and feta are more widely available in the U.S. and work well in this dish.
