Quinoa, Chard and Apple Salad

Quinoa, Chard and Apple Salad

Serves 6

Diced apples add a touch of sweetness to thinly sliced chard. Tossed with cooked red, rainbow or white quinoa, this makes a satisfying and portable lunch.

Ingredients: 
  • 1 cup red quinoa
  • 1 bunch chard, leaves separated from stems
  • 2 small shallots, thinly sliced
  • 2 medium apples, such as Fuji or Honeycrisp, cored and diced
  • 2 tablespoons cider vinegar
  • 1/4 cup fruit-sweetened dried sour cherries or cranberries
  • 1/4 cup walnuts, toasted
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Method: 

Place quinoa and 2 cups of water in a small pot. Cover, bring to a boil and cook until quinoa is soft, 15 to 20 minutes.

Thinly slice chard stems and leaves, and set aside separately.

Heat a large high-sided skillet over high heat. Add chard stems, shallots and apples. Cook until shallots are soft and golden, about 10 minutes. Add vinegar and scrape up any bits from the bottom of the pan. Add dried cherries, green leaves from the chard and 1/4 cup water. Cook until chard is wilted, about 5 minutes.

Combine quinoa with cooked chard and top with toasted walnuts. Enjoy hot, cold or at room temperature.

Nutritional Info: 
Per Serving:310 calories (170 from fat), 7g total fat, 0g saturated fat, 0mg cholesterol, 190mg sodium, 54g carbohydrate (8g dietary fiber, 14g sugar), 10g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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