Flavors of Macrobiotics: Raisin and Swiss Chard Quinoa

15 Oct

Recipe by Megan Moore
Macrobiotic Quinoa Recipe

(Serves 4)

Quinoa with Raisins and Pine Nuts
1  Cup Quinoa, rinsed for at least 5 minutes.
1 Cup of Chicken Stock
1 Cup water
2 lemons
¼ cup olive oil
2 Tbsp Golden Raisins
2 scallions, chopped
¼ cup toasted Pine nuts
Salt to taste

1. Put Quinoa in a medium saucepan with water and chicken stock and tightly cover. Simmer for about 18 minutes.

2. As the Quinoa is simmering, toast a 1/4 cup of pine nuts until fragrant, about 6 minutes in a 350 degree oven. Set aside to cool.

3. Mash 2 tablespoons of golden raisins, place in a bowl, then add 1/4 cup of boiling water to soften. Set Aside.

4. Once Quinoa is done (it is soft but slightly al dente with a chewy texture). Dress with a quarter cup of olive oil and the juice of 2 lemons. Add 2 chopped scallions, the raisins and toasted pone nuts and Enjoy!

Balsamic Swiss Chard with Red Peppers
1 bunch of Swiss Chard, tough stems removed washed and sliced thinly
1 red pepper, sliced
1 garlic clove, chopped
2 Tbsp Olive Oil
1/4 cup of balsamic vinegar
Salt to taste

1. Heat 2 tablespoons of olive oil in a large skillet.  Add red peppers and sauté. Add garlic and sauté with peppers for 2 minutes. Add the swiss chard and sprinkle with a little salt to preserve the color (not too much to begin with.) Sautee the swiss chard until wilted and soft. Sprinkle with Balsamic vinegar and cook to meld flavors (about 5-10 minutes). Season to taste. Serve with Quinoa.

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