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Ingredients
Ingredients:
- 4 oz Swiss chard washed and chopped remove the inedible stems
- 3 garlic pods chopped
- 1 Tbsp. Olive Oil
- Salt
- 1 Cup quinoa cooked with 1 3/4th Cup of water
- 2 Tbsp toasted pine nuts
- Handful of arugula
- 1 Cup of Greek yogurt or dairy free yogurt
Dressing:
- 2 Tbsp EVOO
- 1 Tbsp or half wedge of lemon juice
- Salt
Instructions
- Add the oil to a pan along with garlic. Let the garlic sizzle for 30 seconds.
- Add the Swiss chard & salt and cook for 2-3 mins or slightly tender. Note: They are not going to wilt like spinach.
- Remove from heat and take aside.
- In the same pan, add the quinoa and toast the quinoa for 2 mins. Add a pinch of salt while itβs toasting. No need to add any extra oil.
- Remove from heat.
- To the Greek yogurt, add salt and mix.
- Take a plate and spread the yogurt. Add the Swiss chard on top followed by quinoa, pine nuts, micro greens and arugula. Pour a Tbsp of the dressing all over and Enjoy! Note: Micro greens are options but a great addition.