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Quinoa with Chard (or Spinach) and Mushrooms by


1 c quinoa
1 lb swiss chard or spinach, chopped
small pinch of red pepper flakes
1 clove garlic, minced
12 oz crimini mushrooms, sliced
1 T fresh thyme, chopped
1/2 oz Parmesan shavings (use vegetable peeler)


Cook quinoa according to instructions until fluffy and tender.

In the meantime, heat 1 t EVOO in a large skillet over med heat. Add the chard (or spinach) and red pepper flakes and cook until tender and wilted, about 8 min. Season with s&p and remove to a plate.

Add remaining EVOO to the skillet and add garlic; cook over med heat 30 sec. When slightly golden, add the mushrooms. When they release their moisture, about 3 min, season with s&p. When tender, about 5 min, stir in the chard and thyme and heat through. Stir in the quinoa. Serve and top with cheese.

Servings: 4

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