Quinoa Topped with Chard, Pine Nuts, Roasted Garlic, and Parmesan

The Beginnings of Dinner

Chard season is over, at least where I am, but I snatched some up at the Farmer’s Market a couple weeks ago (the last of it?  Greenhouse grown?  I dunno.) to make this recipe one last time before I won’t be able to find anymore of the stuff.

The original recipe is here, from The Bitten Word.

My mom sent it to me after she made it for me when I was home this summer for a week, before heading off to Vermont. I am not a big fan of vegetables. I try, but I don’t succeed much. They’re just all too bitter for my supertaster sensibilities. I almost always detest wilted greens too, because of the texture. But this stuff? Oh man. It was delicious! That was the first time I’d eaten chard too! I was very surprised. Now it’s one of my favorite veggies!

This time around, I decided to roast a head of garlic instead of using the minced garlic the recipe calls for. I followed that hilarious guide, since I’d never roasted garlic before and didn’t want to mess it up (it’s easy).

I use a lot of pine nuts in this recipe. A lot. So…use as many as you like. If you love pine nuts, do like I do. If you don’t, use a little. Or none. It’s up to you. They make the dish for me, but to each their own.

Here’s the deal:
Put the garlic in the oven and I forget about it for about half an hour.
Throw some quinoa in the rice cooker. Maybe 1/2 a cup. Maybe more.
Go do something else for 10-15 minutes, like check your facebook, pet the cat, or clean something.
Come back and follow the recipe for cutting and cooking the chard.
Toast the pine nuts.
Use the basil if you want it. I use it if I have it, but if I don’t, it doesn’t bother me to leave it out. I don’t like basil much anyway.
By the time you’re done, your quinoa and garlic should be ready.
I spooned the garlic cloves out and mixed them in with the chard mixture, smashing them a bit as I went. You could serve them on top, or give each person their own garlic head on the side. Whatever you like.


Grate as much parmesan as you want, and sprinkle it on. We use a lot. We like cheese. What can I say?
Now eat it and be happy. :)



About thesurlyhedgehog

Lover of food, flowers, and felines. Movement nerd. Herbalism apprentice. Hiking enthusiast.

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