How to Make Tasty Caper-Walnut Quinoa with Sautéed Swiss Chard, Chickpeas and Scallions delicious and easy to make.
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Caper-Walnut Quinoa with Sautéed Swiss Chard, Chickpeas and Scallions
You can cook Caper-Walnut Quinoa with Sautéed Swiss Chard, Chickpeas and Scallions using 14 ingredients and 5 steps. Here is how you do it.
Ingredients of Caper-Walnut Quinoa with Sautéed Swiss Chard, Chickpeas and Scallions :
- Provide Caper-Walnut Quinoa.
- Use water.
- You need to prepare quinoa.
- You need walnut pieces.
- Use unsalted butter.
- Prepare capers.
- You need caper liquid.
- Prepare Kosher salt, to taste.
- Use Black pepper, to taste.
- You need to prepare Swiss Chard, Chickpeas and Scallions.
- Use olive oil, divided.
- Provide scallions, roots removed, whites and greens separated, chopped.
- Provide leaves of swiss chard, leaves and stalks separated, both cut into 1/2 inch pieces.
- Provide chickpeas, cooked.
Short Tips:
If you are cooking from a recipe, the best tip we can give you is to read through the complete thing all the way through before you begin to cook. Not only will this help you gain a better understanding of what the final dish should look and taste like, you’ll also be able to ascertain that cooking utensil you need, as well as catch important instructions.instructions :Caper-Walnut Quinoa with Sautéed Swiss Chard, Chickpeas and Scallions
- 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..
- 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..
- Once the quinoa has cooled for 6-8 minutes, stir in the butter, capers, walnuts, salt and pepper..
- 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..
- 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!.
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