Step-by-Step Guide to Prepare Award-winning Caper-Walnut Quinoa with Sautéed Swiss Chard, Chickpeas and Scallions

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, caper-walnut quinoa with sautéed swiss chard, chickpeas and scallions. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Caper-Walnut Quinoa with Sautéed Swiss Chard, Chickpeas and Scallions is one of the most well liked of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Caper-Walnut Quinoa with Sautéed Swiss Chard, Chickpeas and Scallions is something which I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can cook caper-walnut quinoa with sautéed swiss chard, chickpeas and scallions using 14 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Caper-Walnut Quinoa with Sautéed Swiss Chard, Chickpeas and Scallions:

1. Prepare Caper-Walnut Quinoa
2. Take water
3. Make ready quinoa
4. Take walnut pieces
5. Make ready unsalted butter
6. Get capers
7. Get caper liquid
8. Make ready Kosher salt, to taste
9. Take Black pepper, to taste
10. Prepare Swiss Chard, Chickpeas and Scallions
11. Get olive oil, divided
12. Make ready scallions, roots removed, whites and greens separated, chopped
13. Get leaves of swiss chard, leaves and stalks separated, both cut into 1/2 inch pieces
14. Get chickpeas, cooked

Instructions to make Caper-Walnut Quinoa with Sautéed Swiss Chard, Chickpeas and Scallions:

1. 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.
2. 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.
3. Once the quinoa has cooled for 6-8 minutes, stir in the butter, capers, walnuts, salt and pepper.
4. 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.
5. 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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