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Quinoa with Feta, Swiss Chard, and Black Olives

Adapted from Alternative Medicine Magazine, October 2006

Protein-packed quinoa is a great choice for anyone wanting to add protein to their diet without the fat found in meat.

Serves 4

1 1/2 cups NOW Real Food® Organic Quinoa*
1/2 tsp. salt
1 Tbsp. Ellyndale Organics­™ Extra Virgin Olive Oil*
1/2 small red onion, thinly sliced
1 large bunch Swiss chard, stems and ribs removed, leaves coarsely chopped
2 garlic cloves, minced
1/2 cup coarsely chopped Moroccan black olives
1/2 cup crumbled feta cheese
Salt and pepper to taste
  1. Place quinoa in a strainer and rinse with cold water until water runs clear; drain.
  2. Combine quinoa, 2 cups water, and salt in a heavy, medium-sized saucepan. Bring to a boil, reduce heat, cover, and simmer until quinoa is just tender and water is absorbed (about 20 minutes).
  3. While quinoa is cooking, heat olive oil in a large skillet.
  4. Saute onions for 1 to 2 minutes, until just tender.
  5. Stir in chard and garlic, and toss to coat with oil Cook for 4 to 6 minutes until chard is tender.
  6. Stir in olives and cook for 1 minute longer.
  7. Remove from heat and stir in quinoa, mixing until combined well.
  8. Season with salt and pepper.
  9. Sprinkle with feta cheese and serve immediately.

Per serving:
386 Calories
13 g Protein
51 g Carbohydrate
16 g Total Fat
4 g Saturated Fat
17 mg Cholesterol
960mg Sodium
5 g F iber

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