Ah, quinoa. I love a superfood that tastes good - I crave quinoa whenever I’ve been eating heavy meals with little nutritional value - this adaptation of Comfort Couscous brings me right back to health. I’ve been attempting to grow quinoa in the garden this year, but haven’t had much success. It’s a shame, because the flowers are beautiful and the grain output substantial. Maybe the next plantings will take.
Quinoa Bake with Chard
2 cups water or vegetable broth
1 clove garlic, pressed
1/4 tsp salt
1 1/3 cup quinoa
olive oil
1 small onion, chopped
2 cloves garlic, minced or pressed
1 big pinch (1-2 tsp, depending on your spice preference) red pepper flakes
1 small bunch chard, stems separated and cut into 1 inch pieces, leaves coarsely chopped
1 egg, lightly beaten
1 cup shredded mozzarella
Combine the water, garlic, salt and pepper in a small saucepan over high heat. Bring to a rapid boil. While that’s boiling, rinse your quinoa really well. Unwashed quinoa can be bitter tasting because it’s coated with saponin, a naturally occuring substance that acts as a pesticide - fascinating plant! So, put your quinoa in a bowl, cover with cold water and rub between your hands for a few seconds. Lather, rinse, repeat two more times, just to be on the safe side. By now your water should be boiling, so add the quinoa, cover and lower the heat to a simmer. Let it cook for about 12 minutes, until the water has been absorbed. Your quinoa should be translucent, with quite germ curlicues. Remove it from the heat and let it rest, covered, for 5 minutes, then fluff with a fork. You could stop right here (as may be your want on hot summer days), dress the quinoa with some walnuts, leftover veggies and miso dressing and enjoy a hearty bowl of grains, or you can continue on with me to cheese land.
All still here? I thought as much. Preheat the oven to 350°. Heat the olive oil in a large skillet, then add the onion and garlic. Sautee until translucent, then add the red pepper flakes. I always crush up the flakes a bit in my hand before adding them, since it releases more flavor. Add the chard stems and saute until they’re almost fully soft. Add the leaves and a splash of water, then cover to let it all steam for a couple of minutes. Remove from heat.
In a medium bowl, combine the quinoa, egg and chard mixture. Mix in 1/2 cup of cheese, and taste for salt and pepper. Spoon into a greased square baking pan (I used 8×8, I think), cover with the remaining cheese and bake for about 20 minutes, until the cheese is golden and the edges have started to crisp.
The end result is nutty and comforting with a little extra kick from the red pepper flakes. The edges bring a nice crisp and toasted texture, while the middle retains that creamy quinoa feel, with the grains almost popping in your mouth. Yum city.
