Quinoa with Leeks and Swiss Chard

By scottnjennie

This one-pot meal is a hearty, satisfying way to welcome the cool breezes of fall. If you cant find Swiss chard, spinach also works well.

Ingredients

• 2 Tbs. olive oil
• 1 to a half of your Simis Ranch Leek, white and tender green parts chopped
• 1 bunch swiss chard, stems cut into 1-inch pieces, leaves torn into large pieces
• 2 cups sliced mushrooms
• 4 cloves Pumpkin Patch garlic, minced (about 4 tsp.)
• 2 3/4 cups low-sodium vegetable broth
• 1 cup quinoa

Preparation

Step 1

Heat oil in large pot over medium-high heat. Add leeks and chard stems, and cook 4 minutes, or until softened, stirring often. Add mushrooms, and cook 5 minutes, or until softened, stirring occasionally. Add garlic and chard leaves. Cover, and cook 5 minutes, or until leaves are wilted, stirring occasionally. Season with salt and pepper.
Stir in broth and quinoa. Bring to a boil, reduce heat to medium low, cover, and simmer 10 minutes, or until liquid is absorbed and bulgur is tender. Remove pan from heat, and serve.