Coconut Quinoa with Swiss Chard
Prep Time: 10 minutes
Cook Time: 35 minutes
Makes: 2 servings
Ingredients
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3
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T coconut oil
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3
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hot peppers of your choice (we used Hinkelhatz heirlooms)
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½
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cup quinoa
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2
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cloves garlic, fincely minced
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½
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t black mustard seed
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½
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t yellow mustard seed
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½
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t cumin
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½
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t turmeric
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½
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t sea salt
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1
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cup large coconut chips, soaked in 1 cup water for 5 minutes
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½
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cup broth, any variety
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1½
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cups Swiss chard, stems removed (save for garnish), finely sliced
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1½
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cups Swiss chard, stems removed (save for garnish) and roughly cut ¼" wide
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Directions
- Heat oil in a medium pan over medium-high heat. Pierce peppers 3–4 times each and sauté in oil until tender. Press each pepper gently before removing it from the oil so you are left with pepper-infused oil.
- Reduce heat to medium. Mix quinoa with garlic and spices, add to oil, and cook for 4–5 minutes until lightly browned and mustard seeds begin to pop.
- Add coconut and broth and simmer over medium heat for 15–20 minutes, until quinoa is al dente and most of the moisture is absorbed or evaporated.
- Remove from heat and let sit 4–5 minutes. Arrange finely sliced chard on plates; toss quinoa with rough-cut chard and spoon over top.
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