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

Name: Caper-Walnut Quinoa with Sautéed Swiss Chard, Chickpeas and Scallions
Total time: 1500 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 1/4 cup water; 1 cup quinoa; 1/2 cup walnut pieces; 1 tbsp unsalted butter; 2 tbsp capers; 2 tsp caper liquid; 1 Kosher salt, to taste; 1 Black pepper, to taste; 2 tbsp olive oil, divided; 4 scallions, roots removed, whites and greens separated, chopped; 6 leaves of swiss chard, leaves and stalks separated, both cut into 1/2 inch pieces; 1 1/2 cup chickpeas, cooked

Lizzy Johnston @cook_2885147

Atlanta, Georgia

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 healthy.

Lizzy Johnston @cook_2885147

Saved

Ingredients

25 mins

2 servings

Caper-Walnut Quinoa
1 1/4 cupwater
1 cupquinoa
1/2 cupwalnut pieces
1 tbspunsalted butter
2 tbspcapers
2 tspcaper liquid
1Kosher salt, to taste
1Black pepper, to taste
Swiss Chard, Chickpeas and Scallions
2 tbspolive oil, divided
4scallions, roots removed, whites and greens separated, chopped
6leaves of swiss chard, leaves and stalks separated, both cut into 1/2 inch pieces
1 1/2 cupchickpeas, cooked

Saved

Steps

25 mins

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!