Caper-Walnut Quinoa with Sautéed Swiss Chard, Chickpeas and Scallions
Caper-Walnut Quinoa with Sautéed Swiss Chard, Chickpeas and Scallions

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, caper-walnut quinoa with sautéed swiss chard, chickpeas and scallions. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Caper-Walnut Quinoa with Sautéed Swiss Chard, Chickpeas and Scallions is one of the most favored of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Caper-Walnut Quinoa with Sautéed Swiss Chard, Chickpeas and Scallions is something which I’ve loved my entire life. They’re nice and they look fantastic.

Great recipe for Caper-Walnut Quinoa with Sautéed Swiss Chard, Chickpeas and Scallions. We are taking quinoa to an elevated and delicious level by tossing it with briny capers, toasted walnuts, and topping it with fresh sautéed swiss chard, chickpeas and scallions. This meal is as tasty as it is.

To begin with this recipe, we must first prepare a few components. You can cook caper-walnut quinoa with sautéed swiss chard, chickpeas and scallions using 14 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Caper-Walnut Quinoa with Sautéed Swiss Chard, Chickpeas and Scallions:
  1. Make ready Caper-Walnut Quinoa
  2. Get 1 1/4 cup water
  3. Make ready 1 cup quinoa
  4. Take 1/2 cup walnut pieces
  5. Get 1 tbsp unsalted butter
  6. Make ready 2 tbsp capers
  7. Prepare 2 tsp caper liquid
  8. Take 1 Kosher salt, to taste
  9. Take 1 Black pepper, to taste
  10. Make ready Swiss Chard, Chickpeas and Scallions
  11. Take 2 tbsp olive oil, divided
  12. Make ready 4 scallions, roots removed, whites and greens separated, chopped
  13. Make ready 6 leaves of swiss chard, leaves and stalks separated, both cut into 1/2 inch pieces
  14. Prepare 1 1/2 cup chickpeas, cooked

Easy Swiss chard recipe — sautéed with lemon, quinoa, capers, and olives. Perfect vegetarian main dish, or serve as a side dish to the meat eaters at the table. This may sound nuts, but after experimenting with recipes all day I often droop at the thought of making dinner. Serve mushroom-quinoa mixture over Swiss chard, topped with Parmesan.

Instructions to make Caper-Walnut Quinoa with Sautéed Swiss Chard, Chickpeas and Scallions:
  1. 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.
  2. 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.
  3. Once the quinoa has cooled for 6-8 minutes, stir in the butter, capers, walnuts, salt and pepper.
  4. Place a large sauté 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.
  5. 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!

Fold in the chard, tomatoes, cooked quinoa, and sautéed onions, and scrape into a casserole dish using a spatula. Melt the butter in the sauté pan and add the breadcrumbs and pine nuts. Add the salt, pepper and sugar. Toss together, and add the soy sauce mixture. Stir-fry for two to three minutes until the chard leaves are tender and the stems and red peppers are crisp-tender.

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