Coconut Quinoa with Swiss Chard

Prep Time: 10 min

Cook Time: 35 min

Makes: 2 servings

3 Tbsp. coconut oil

3 hot peppers of your choice

½ c. quinoa

2 cloves garlic, finely minced

½ tsp. black mustard seed

½ tsp. yellow mustard seed

½ tsp. cumin

½ tsp. turmeric

½ tsp. sea salt

½ c. broth, any variety

1 c. large coconut chips, soaked in 1 c. water for 5 min.

1 ½ c. Swiss chard, stems removed (save for garnish) and roughly cut ¼” wide

Heat oil in a medium pan over medium-high heat.  Pierce peppers 3-4 times each and sauté in oil until tender.  Press each pepper gently before removing it from the oil so you are left with pepper-infused oil.  Reduce heat to medium.  Mix quinoa with garlic and spices, add to oil, and cook for 4-5 min. until lightly browned and mustard seeds begin to pop.  Add coconut and broth and simmer over medium heat for 15-20 min, until quinoa is al dente and most of the moisture is absorbed or evaporated.  Remove from heat and let sit 4-5 min.  Arrange finely sliced chard on plates; toss quinoa with rough-cut chard and spoon over top.

From MaryJanesFarm Magazine April-May 2010 issue


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