Swiss Chard, Tuna & Quinoa Casserole

Name: Swiss Chard, Tuna & Quinoa Casserole
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 bunch red swiss chard; 1 small winter squash; 2 can tuna in water; 1 1/2 cup quinoa; 2 cup vegetable broth; 2 tbsp olive oil, extra virgin; 1 tbsp dry taragon; 1 dry bay leaf; ground black pepper

mfno @mfno

Qc, Canada

Can also be made with salmon or trout, from can or fresh and priorly cooked

mfno @mfno

Qc, Canada

Can also be made with salmon or trout, from can or fresh and priorly cooked

Saved

Ingredients

30 mins

4 servings

1 bunchred swiss chard
1 smallwinter squash
2 cantuna in water
1 1/2 cupquinoa
2 cupvegetable broth
2 tbspolive oil, extra virgin
1 tbspdry taragon
1dry bay leaf
ground black pepper

Saved

Steps

30 mins

1

Cut the winter squash in two, remove seeds, peel it and cut into 3/4" cubes
2

Cook the quinoa in vegetable broth with the squash, 1 teaspoon of olive oil and the bay leaf, as directed on package
3

Meanwhile, wash the swiss chard thouroughly under water then cut stems into 3/4" pieces and the leafs coarsly
4

In a large pan, heat the rest of the olive oil at medium/high heat and cook the swiss chard stems for 3 minutes
5

Lower heat to medium, add the swiss chard leafs a bunch at a time and cook till tender
6

Add tuna, taragon and ground black pepper, mix well, cover and let stand on low heat till tuna gets warm
7

Add the quinoa & squash mix to the pan, mix well and serve
8

Enjoy!