Hi, I’m Kate. Today, we’re going to prepare caper-walnut quinoa with sautéed swiss chard, chickpeas and scallions recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Caper-Walnut Quinoa with Sautéed Swiss Chard, Chickpeas and Scallions Recipe
Caper-Walnut Quinoa with Sautéed Swiss Chard, Chickpeas and Scallions is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They are nice and they look fantastic. Caper-Walnut Quinoa with Sautéed Swiss Chard, Chickpeas and Scallions is something which I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have caper-walnut quinoa with sautéed swiss chard, chickpeas and scallions using 14 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Caper-Walnut Quinoa with Sautéed Swiss Chard, Chickpeas and Scallions:
- Prepare Caper-Walnut Quinoa
- Make ready 1 1/4 cup water
- Make ready 1 cup quinoa
- Take 1/2 cup walnut pieces
- Make ready 1 tbsp unsalted butter
- Take 2 tbsp capers
- Prepare 2 tsp caper liquid
- Make ready 1 Kosher salt, to taste
- Prepare 1 Black pepper, to taste
- Get Swiss Chard, Chickpeas and Scallions
- Prepare 2 tbsp olive oil, divided
- Prepare 4 scallions, roots removed, whites and greens separated, chopped
- Get 6 leaves of swiss chard, leaves and stalks separated, both cut into 1/2 inch pieces
- Make ready 1 1/2 cup chickpeas, cooked
Steps to make 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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