Ingredients
The following ingredients have 4 Servings
- 1 cup quinoa
- ½ teaspoon turmeric
- 1 tablespoon olive oil
- 1 bunch red chard and/or beet greens (thick bottom stems removed and thinly sliced)
- Juice of 1 lemon
- 1 tablespoon honey
- ½ teaspoon salt
- ⅛ teaspoon cayenne
- ¼ cup pepitas (optional)
Instruction
- In a small lidded saucepan, combine the quinoa and turmeric with 2 cups of water and bring to a boil. Reduce heat to low, cover, and cook for 20 minutes, or until all the water is absorbed. Fluff with a fork and allow to rest, covered, for 10 minutes.
- Meanwhile, in a large non-stick skillet, heat the olive oil over a medium-high flame. Add the greens and cook, tossing constantly, until the leaves have wilted and released a good amount of liquid, about 5 minutes.
- Add the lemon juice, honey, salt, and cayenne. Continue to lightly simmer until the stems are tender and the liquid has reduced by a third.
- Transfer the cooked quinoa to the skillet with the chard. Toss in the chard and juices until well distributed - the quinoa will turn a faint pink color.
- Spoon the quinoa into a large serving bowl and garnish with the pepitas, if using. Serve warm or at room temperature.
