I’ve been on a quinoa salad kick lately. I like to prepare them in the mid afternoon so the flavors can marinate and we can enjoy a room temperature meal. The heat it really getting to me these days and preparing a hot meal is not going to happen. Our weekly dinner schedule for at least the past month has been two lettuce based salads, one to two grain salads, a food truck outing, a room temperature or chilled pasta salad, tacos, and take out. Notice how salad is the key word here? Summer means lots of fresh produce to keep things creative and plenty of flavor coming from fresh herbs. I am extremely thankful my pregnancy has not slowed me down when it comes to what I am willing to eat.
For this salad I used a bunch of local rainbow swiss chard. The leaves were tender and I chose to keep it raw for a strong flavor and hearty crunch. Along with the quinoa and chard I added in toasted slivered almonds, kalamata tapenade from Whole Food’s olive bar, feta cheese, lemon juice, and lemon zest. Six ingredients to create a healthy and fresh dinner. My kind of cooking these days!
Quinoa and Swiss Chard Salad
- bunch of rainbow chard
- 1 cup quinoa
- 1/3 cup kalamata tapenade
- 1/3 cup feta cheese crumbles
- lemon, juice and zest
- 1/4 cup slivered almonds, toasted
- Cook quinoa. Bring 2 cups of water to a boil. Add quinoa, cover, lower heat to a simmer and cook 20 minutes. Turn off heat and let stand 5 minutes.
- Meanwhile chop chard leaves into thin ribbons and stems thinly. Place in a large bowl.
- To the chard add in the rest of the ingredients. I used the juice and zest of the whole lemon. Mix well and let stand for at least an hour before serving either chilled or at room temperature.