Recipe: Appetizing Swiss Chard, Tuna & Quinoa Casserole

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Swiss Chard, Tuna & Quinoa Casserole. Drain the chard, rinse it under cold water to stop the cooking, and pat it dry between paper towels. In a large pan, sauté garlic and onions in olive oil until translucent. Add swiss chard leaves, beans and water.

Swiss Chard, Tuna & Quinoa Casserole Place the swiss chard and beans on two plates. Slice the tuna into thin pieces, place on top of the chard and beans. Season both sides with extra virgin olive oil, kosher salt and black pepper. You can have Swiss Chard, Tuna & Quinoa Casserole using 9 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Swiss Chard, Tuna & Quinoa Casserole

  1. You need 1 bunch of red swiss chard.
  2. It’s 1 small of winter squash.
  3. You need 2 can of tuna in water.
  4. You need 1 1/2 cup of quinoa.
  5. Prepare 2 cup of vegetable broth.
  6. It’s 2 tbsp of olive oil, extra virgin.
  7. Prepare 1 tbsp of dry taragon.
  8. Prepare 1 of dry bay leaf.
  9. Prepare of ground black pepper.

Directions Soak the chickpeas over night. Rinse and start to cook these in a pressure cooker first thing. Wash the swiss chard leaves and remove the thick parts of the stems. Chop the leaves across so you have strips not too long.

Swiss Chard, Tuna & Quinoa Casserole step by step

  1. Cut the winter squash in two, remove seeds, peel it and cut into 3/4" cubes.
  2. Cook the quinoa in vegetable broth with the squash, 1 teaspoon of olive oil and the bay leaf, as directed on package.
  3. Meanwhile, wash the swiss chard thouroughly under water then cut stems into 3/4" pieces and the leafs coarsly.
  4. In a large pan, heat the rest of the olive oil at medium/high heat and cook the swiss chard stems for 3 minutes.
  5. Lower heat to medium, add the swiss chard leafs a bunch at a time and cook till tender.
  6. Add tuna, taragon and ground black pepper, mix well, cover and let stand on low heat till tuna gets warm.
  7. Add the quinoa & squash mix to the pan, mix well and serve.
  8. Enjoy!.

Coarsely chop the leaves and set aside in another bowl. Add half of the chard leaves and cook until wilted. Add the remaining leaves and olives. Cook until all the leaves are tender. Cut the chard leaves into narrow strips.

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