Easy Way to Prepare Perfect Caper-Walnut Quinoa with Sautéed Swiss Chard, Chickpeas and Scallions

Hey everyone, welcome to our recipe page. Today I’m gonna show you how to make a special dish, Caper-Walnut Quinoa with Sautéed Swiss Chard, Chickpeas and Scallions. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

Caper-Walnut Quinoa with Sautéed Swiss Chard, Chickpeas and Scallions Recipe. The quinoa and chard complement each other well. You can reduce prep time by using pre-chopped or frozen vegetables.

You can have Caper-Walnut Quinoa with Sautéed Swiss Chard, Chickpeas and Scallions using 14 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Caper-Walnut Quinoa with Sautéed Swiss Chard, Chickpeas and Scallions

1. It’s of Caper-Walnut Quinoa.
2. Prepare 1 1/4 cup of water.
3. Make ready 1 cup of quinoa.
4. Make ready 1/2 cup of walnut pieces.
5. Take 1 tbsp of unsalted butter.
6. You need 2 tbsp of capers.
7. Make ready 2 tsp of caper liquid.
8. Make ready 1 of Kosher salt, to taste.
9. Make ready 1 of Black pepper, to taste.
10. Take of Swiss Chard, Chickpeas and Scallions.
11. Take 2 tbsp of olive oil, divided.
12. Make ready 4 of scallions, roots removed, whites and greens separated, chopped.
13. Prepare 6 of leaves of swiss chard, leaves and stalks separated, both cut into 1/2 inch pieces.
14. It’s 1 1/2 cup of chickpeas, cooked.

The cakes are gluten free with a vegan option.It will save you from tears, literally: I highly recommend using a food processor to blitz the chickpeas, shallots, and scallions together.Rinse the uncooked quinoa in a sieve under cold water until the water runs clear.Cook the quinoa in a pot of of boiling salted water per the package directions.

Caper-Walnut Quinoa with Sautéed Swiss Chard, Chickpeas and Scallions instructions

1. Preheat oven to 350 degress F. Heat a small-medium saucepot over low heat. Add quinoa and toast for 4-5 minutes while stirring. Add 1 1/4 cups of water to pot. Bring water to a boil, cover, and lower heat to medium-low. Simmer until quinoa has absorbed all of the liquid. Leave covered, remove from heat, and set aside..
2. Scatter walnuts on a large cookie sheet or baking pan. Toast in oven for 6-8 minutes or until fragrant. Remove from oven, and reserve..
3. Once the quinoa has cooled for 6-8 minutes, stir in the butter, capers, walnuts, salt and pepper..
4. Place a large sauté pan over medium-high heat. Add half of the olive oil, then add the white part of the scallions. Cook for 1-2 minutes. Add chard greens and stems and chickpeas, and cook for another 6-8 minutes. Remove from heat. Season with salt and pepper to taste..
5. Divide the quinoa on two plates. Top with the chard-chickpea mixture. Drizzle the remaining olive oil, caper liquid and scallion greens around the plate and on the quinoa, chard, and chickpeas. Enjoy!.

Heat a large non-stick frying pan over medium.Add oil, then chard stems and salt.These easy, healthy quinoa cakes are filled with mashed chickpeas, shallots, ginger and scallions.

Add the quinoa, corn kernels and chopped scallions to the bowl with the dressing and toss until it's evenly coated.Quinoa is like a little ecosystem, containing all of the essential amino acids that make it a full protein.Its mild taste makes it a perfect starting point.Good hot or cold, this quinoa pilaf is flavored with onions, garlic and spices & tossed with currants, chickpeas and toasted almonds.The currants and honey complement the spices with a touch of delicious sweetness, and the chickpeas and almonds add protein and crunch.