Caper-Walnut Quinoa with Sautéed Swiss Chard, Chickpeas and Scallions
Caper-Walnut Quinoa with Sautéed Swiss Chard, Chickpeas and Scallions

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, caper-walnut quinoa with sautéed swiss chard, chickpeas and scallions. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Caper-Walnut Quinoa with Sautéed Swiss Chard, Chickpeas and Scallions is one of the most well liked of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Caper-Walnut Quinoa with Sautéed Swiss Chard, Chickpeas and Scallions is something which I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can cook caper-walnut quinoa with sautéed swiss chard, chickpeas and scallions using 14 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Caper-Walnut Quinoa with Sautéed Swiss Chard, Chickpeas and Scallions:
  1. Get Caper-Walnut Quinoa
  2. Prepare 1 1/4 cup water
  3. Make ready 1 cup quinoa
  4. Prepare 1/2 cup walnut pieces
  5. Make ready 1 tbsp unsalted butter
  6. Take 2 tbsp capers
  7. Prepare 2 tsp caper liquid
  8. Get 1 Kosher salt, to taste
  9. Take 1 Black pepper, to taste
  10. Get Swiss Chard, Chickpeas and Scallions
  11. Take 2 tbsp olive oil, divided
  12. Take 4 scallions, roots removed, whites and greens separated, chopped
  13. Make ready 6 leaves of swiss chard, leaves and stalks separated, both cut into 1/2 inch pieces
  14. Get 1 1/2 cup chickpeas, cooked
Step by Step to make Caper-Walnut Quinoa with Sautéed Swiss Chard, Chickpeas and Scallions:
  1. Preheat oven to 350 degress F. Heat a small-medium saucepot over low heat. Add quinoa and toast for 4-5 minutes while stirring. Add 1 1/4 cups of water to pot. Bring water to a boil, cover, and lower heat to medium-low. Simmer until quinoa has absorbed all of the liquid. Leave covered, remove from heat, and set aside.
  2. Scatter walnuts on a large cookie sheet or baking pan. Toast in oven for 6-8 minutes or until fragrant. Remove from oven, and reserve.
  3. Once the quinoa has cooled for 6-8 minutes, stir in the butter, capers, walnuts, salt and pepper.
  4. Place a large sauté pan over medium-high heat. Add half of the olive oil, then add the white part of the scallions. Cook for 1-2 minutes. Add chard greens and stems and chickpeas, and cook for another 6-8 minutes. Remove from heat. Season with salt and pepper to taste.
  5. Divide the quinoa on two plates. Top with the chard-chickpea mixture. Drizzle the remaining olive oil, caper liquid and scallion greens around the plate and on the quinoa, chard, and chickpeas. Enjoy!

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