- 1 cup red quinoa
- 1 bunch Swiss 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
Meanwhile, 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 mixture and top with toasted walnuts. Serve hot, cold or at room temperature.
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