In my last post I promised to provide the quinoa recipe that accompanied the skillet chicken in that same week. Well – one week turned into three. In reality, the last month was pretty crazy. I spent a total of nine and a half days in the office in June. Between May and June, I flew to Charlotte, NC; Des Moines, IA; Chicago; San Diego; and Vancouver. There was also a lovely wedding in Chapel Hill, a milestone birthday party for my sous-chef-for-life, a surprise visit from his parents, and a case of bronchitis. I’m glad things have calmed down a bit.
Here’s a great quinoa recipe that makes a tasty side dish to the chicken I posted last time, or a light meal on its own.
Quinoa with Black Pepper, Brown Butter, and Swiss ChardAdapted slightly from “Quniona with Black Pepper, Brown Butter, and Arugula” from Cook This Now, by Melissa Clark
- 1 c. quinoa
- 2 T. unsalted butter
- 2 garlic cloves, minced
- about 4 oz. swiss chard (4 c.), or another green, like arugula or spinach
- 3/4 t. kosher salt
- 1/2 t. ground black pepper
1. Bring a large pot of salted water to a boil. Add quinoa. Cook about 10 to 12 minutes until tender. Drain well.
2. Melt butter in a medium skillet over medium heat. Cook until the butter begins to turn brown, about 2 minutes. At this point it will burn quickly so keep an eye on it. Stir in the garlic and cook for 30 seconds. Add swiss chard (or other green), 1/4 t. salt, and pepper. Cook, tossing until greens are wilted. Stir in quinoa and remaining salt. Serve