Black Quinoa Salad with Roasted Chard
There’s something about melancholy and dreary rainy days – they go together perfectly.
I’ve been staying up way past my bedtime, and it’s tiring.
Yesterday, I walked home under the menacing dark clouds thinking about sleep.
I ate in bed; the tv softly in the background, and the sounds of the new Amadou & Mariam permeates the room.
Outside, I heard the rain thrashing the trees and windows, occasionally a car would go by, and I’d think… in a few moments I’ll be asleep.
Dinner was black quinoa with roasted chard, it’s as hearty as it is simple.
The textures are wonderful, such a great combination – I love the crunch, it’s savoury and has a balance of sweet and tartness from the dried cherries and vinaigrette. And the roasted chard, it’s oh so yummy.
It’s filling but not too heavy, healthy and delicious… I feel like I’ve been good.
Now all I need is a good long sleep … to feel like myself again, rested.
I feel the dark clouds lifting, it’s going to be a sunny day tomorrow and I bet I’ll have the disposition to match.
Black Quinoa Salad with Roasted Chard
INGREDIENTS
- 3 tablespoon balsamic vinegar
- 1 tablespoon good quality extra virgin olive oil
- 2 teaspoon honey
- Kosher salt & fresh ground black pepper, to taste
- 1 cup black quinoa
- 2 cups vegetable stock (or water)
- ½ small onion, chopped
- 1 cup carrots, cubed
- 1 cup dried cherries (or cranberries)
- Kosher salt and freshly ground pepper, to taste
- 1/3 cup pistachios
- 1 large bunch of (rainbow), stemmed and roughly chopped
- 1 tablespoon olive oil
- ½ teaspoon red pepper flakes
- Kosher salt, to taste
DIRECTIONS
- Whisk together the vinegar, honey, oil, salt and pepper in a small bowl and set aside
- If using a rice cooker – Rinse quinoa thoroughly and put in rice cooker with vegetable stock or water
- Add a pinch of salt, stir and set to cook, Fluff with fork when your rice cooker shuts off and set aside to cool
- Stovetop – Rinse quinoa thoroughly and combine with stock or water with a pinch of salt (optional) in a medium saucepan with lid
- Bring to boil on medium heat and then lower heat and let it simmer until cooked
- Fluff with a fork and set aside to cool
- In a large bowl, mix the quinoa, onions, carrots and dried cherries
- Drizzle the dressing over, and toss to coat completely
- Add salt and pepper to taste and mix well
- Preheat an oven to 350 degrees F. and lightly grease a baking sheet with olive oil
- Add the chopped up chard to the baking sheet and drizzle with olive oil
- Add red pepper flakes and salt and mix to incorporate
- Bake in the preheated oven for 15 – 20 minutes, or until the leaves are beginning to crisp
- Portion the quinoa salad out onto plates, and add a heaping of roasted chard to the side
- Sprinkle pistachio over the top with a bit more of salt and pepper if desired
- Enjoy!
