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Swiss Chard, Mushroom, and Quinoa Salad

Swiss chard abounds in vitamins and minerals, including calcium, iron, and vitamin E. Quinoa has a nutty taste and more protein than most grains.

  • Servings: 4

Source: Martha Stewart Living, January 2010


  • 1 cup quinoa, rinsed
  • 1 tablespoon extra-virgin olive oil
  • 1 pound Swiss chard, stems and leaves cut into 1/2-inch pieces (about 10 1/2 cups), rinsed well, water still clinging to leaves
  • Coarse salt and freshly ground pepper
  • Pinch of red-pepper flakes
  • 1 garlic clove, minced
  • 12 ounces cremini mushrooms, sliced 1/8 inch thick
  • 2 teaspoons chopped fresh thyme
  • 1/2 ounce Parmesan cheese, shaved


  1. Cook quinoa according to package instructions. Meanwhile, heat 1 teaspoon oil in a nonstick skillet over medium heat. Cook Swiss chard, stirring occasionally, until wilted and tender, about 8 minutes. Sprinkle with 1/2 teaspoon salt, and season with pepper. Add red-pepper flakes, and toss. Transfer to a platter.

  2. Add remaining 2 teaspoons oil and the garlic to skillet. Cook over medium heat, stirring, until garlic is slightly golden, about 1 minute. Add mushrooms, and cook, stirring occasionally, until they start to release their juices, about 3 minutes. Sprinkle with 3/4 teaspoon salt. Season with pepper. Cook until mushrooms are tender, about 5 minutes. Stir in quinoa; cook to heat through, about 1 minute. Add thyme. Serve mushroom-quinoa mixture over Swiss chard, topped with Parmesan.


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