Quinoa Salad With Swiss Chard and Radishes

http://greenlitebites.com/2014/03/24/quinoa-swiss-chard-radishes/
Quinoa Salad with Swiss Chard and Radishes top view

Swiss chard may be my least favorite thing to get in the my CSA box. It’s not that I don’t like it, I’m just not as inspired by it as I am with kale or spinach. It has a stronger taste than other greens, and getting it in the family is damn near impossible unless I really hide it in something.

The last few times I prepared it using Elise’s Swiss Chard recipe and although it was good, there are only so many times I can make it and be the only one eating it at dinner. (Both times all three boys had a “try bite” but that was the extent of their chard consumption.)

So when I got another 2 bunches on Thursday, I decided to try something new.

Along with the chard we got these amazing looking radishes and a bunch of parsley.

chard - radishes - parsley

I immediately thought of a tabouli salad but I didn’t have any bulgur.

Why not make a tabouli-inspired salad with quinoa?

So that’s what I did and I actually got the family to eat some as a side dish on Thursday night! Well, kind of. The 3-year-old liked the plain quinoa but when he got some mixed together as a salad he said it was “yucky.” The 8-year-old ate it with some coaxing but the fact that he actually consumed more than a bite tells you it wasn’t that bad. And the Husband said he liked it but it was a little too lemony for his taste.

Hey, I’ll take it. All of it. They just consumed quinoa, chard and radishes without any crazy looks or tantrums. I’m wearing them down slowly!

Quinoa Salad with Swiss Chard and RadishesI decided to make a larger batch for me to eat throughout the week for lunches and that’s what I’m sharing today.

Here’s what I did …

  • 1 cup uncooked quinoa (168g)
  • 2 cups water
  • 1 bunch Swiss chard  (Mine totaled 115g once chopped and the stems removed)
  • 1/3 cup fresh parsley (20g)
  • 5 medium to large radishes, chopped
  • 1/4 cup lemon juice
  • 1 tbsp olive oil
  • 1/4 tsp kosher salt
  • 1.5 tbsp honey (31g)

Prepare the quinoa according the package.

The secret is to bring the water to a boil then weigh out the quinoa to the gram. Add the quinoa to the boiling water, stir, cover, lower to a simmer and then leave it alone! After about 12 minutes you will get perfectly fluffy, cooked quinoa!

Cooked Quinoa

While the quinoa is cooking, prepare the rest of the ingredients.

Chop the chard …

Chopped Chard

the parsley and the radishes.

Prepare the dressing by whisking the lemon juice with the oil, salt and honey until everything is dissolved.

Once the quinoa is done, toss it with the chard and half the parsley.

Quinoa mixed with Chard

The heat from the quinoa will, in essence, cook the chard making it wilt just enough.

After letting it cool for a minute or 2 add the rest of the parsley, radishes and the dressing.

Quinoa with Swiss Chard and Radishes

Toss to combine all the flavors.

Quinoa Salad with Swiss Chard and Radishes mixed

Pile on a plate and enjoy it sightly warm.

Quinoa Salad with Swiss Chard and Radishes plated

Or chill it in the fridge.

Quinoa Salad with Swiss Chard and Radishes top view

Either way, it’s yummy. I’m eating some leftover right now. I love the crunch the radish adds, and the dressing is so light it just lets all the ingredients really shine. Nothing really overpowers. It’s just a tasty way to eat your greens!

Note: That’s 2 cups pictured but I’ll provide the nutrition info per cup in case you want to use it as a side dish instead of a meal.

Approx Nutritional Information per serving
Servings Amt per Serving
6 1 Cup
Calories Fat Fiber WWPs
150 4g 3g old: 3 new: 4
Sugar Sat Fat Carbs Protein
5g 0g 25g 5g
6 comments »»
Posted in: 3 WWP, 4 WWPP, Dinner Ideas, Lunch Ideas, Salad Ideas, Side Dish Ideas, Vegetarian Ideas
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5 Comments and 1 Replies

  1. Karen

    This sounds wonderful! The other thing I do when I have swiss chard and don’t know what to do with it, or am feeling uninspired, I make a pesto with it! I love pesto and make it with whatever I can make it with!!!

  2. Joshua Hampton

    Yeah, I get that kind of reaction from my boys whenever I serve them veggies they don’t like too. This quinoa salad looks like the type of salad my wife adores, so I’m sure to try it. It looks wonderful.

  3. Rhiannon

    I put swiss chard (called silverbeet here) in soup all winter long! I make a tomato-y vegetable soup with carrots, celery+tops, silverbeet and parsley, and also add a tin of beans for substance. I’ve also made “spinach and chickpeas” (link to smittenkitchen.com) with silverbeet, which came out lovely. It also goes well as part of a stuffing in chicken (e.g. “spinach” and pinenuts), or in other things you’d usually put spinach in (ricotta and spinach style things especially). I’ve made the filling from these pot pies (link to smittenkitchen.com) which was nice but very rich, and this lentil soup, though I made it a stew instead, which was amazing with french green lentils (link to smittenkitchen.com).

    It’s coming into winter here, so I know most of these are winter-y foods, but maybe some of them could give you ideas. You could also serve it as part of an asian greens mix (broccolini, bok choy) with oyster sauce drizzled on top as a side.

    I really like silverbeet. I’m trying to learn to like kale, so I guess I’m the opposite of you!

  4. Shannon

    Loved this, but I made one change. I don’t care for radishes, so I used a mixture of water chestnuts and celery. Great texture, but a bit bland. Next time I’ll try half radishes and half celery. Maybe I’ll learn to love them…

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