Quinoa with Chard, Chickpeas & Tomatoes

Yet again I met up with my parents the other day to be presented with a massive bag of home grown rainbow chard, along with several very squishy tomatoes, that I was told needed eating very soon. So I turned to google for recipe inspiration on what to do with them both and came up with this concoction. As it contains both quinoa and chickpeas, the protein content is already fairly substantial, so doesn’t require the addition of meat to make it a complete meal, making it a great vegetarian dinner. I added some pan fried, crispy prosciutto purely because it needed using up and added a lovely crunchy texture to the dish, but it really isn’t necessary. Its a lovely filling bowl of food.

Print Recipe
Quinoa with Chard, Chickpeas & Tomatoes
Prep Time 5 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Instructions
To Prepare:
  1. Separate the leaves from the stems of the rainbow chard.
  2. Cut the stems in to strips and tare the leaves in to bite size pieces.
  3. Using a vegetable steamer, steam the stems for 5 minutes and then add the leaves for a final 2-3 minutes.
  4. Meanwhile peel and slice the onion in to thin strips.
  5. Peel and crush the garlic.
  6. Add the garlic and onion to a frying pan with the olive oil.
  7. Weigh out the chickpeas.
  8. Cut the tomatoes in to eighths.
  9. Weigh the quinoa in to a small lidded saucepan and make up the vegetable stock.
To Cook:
  1. Pour the stock over the quinoa, cover the pan and leave to gently simmer over a low heat for 15 minutes.
  2. Heat the frying pan over a medium heat and fry the onion and garlic for 5 minutes.
  3. Add in the chopped tomatoes and chickpeas and continue to fry for 5 more minutes, the tomatoes should start to break down.
  4. Add in the steamed chard and stir well.
  5. Shred the parsley and add it to the frying pan with the lemon juice.
  6. Stir well then remove from the heat.
  7. Once everything is cooked, firstly serve the quinoa by dividing it between 2 bowls, then top with the vegetable mix and enjoy.
Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.



Leave a Reply

Your email address will not be published. Required fields are marked *