Swiss chard, mushroom, asparagus and quinoa dinner


I had some swiss chard in the fridge that was starting to get a little wilted. Did you know that if your greens are getting wilty you can trim the stems and throw them in a glass of water and they’ll perk right up? I swear these were wilted before I left for work, and after a few hours in water they were good as new!

Point being, it was time do something with these suckers. So I consulted my new favorite cookbook, Power Foods. Seriously, if you need a new cookbook, this thing is amazeballs. Really simple recipes with no weird ingredients.

Swiss chard, mushroom, asparagus and quinoa dinner, adapted from Power Foods

2 c water
1 c quinoa
2 T olive oil
2 bunches swiss chard, washed and a little bit wet
2 garlic cloves, sliced
1 bunch asparagus (I had very thin asparagus, you might add the asparagus earlier if yours is thick)
16 oz cremini mushrooms
2 t fresh thyme
sea salt
2 oz grated parmesan (optional topping)


Add quinoa to a small saucepan and cover with water, bring to a boil. Reduce to simmer and cover until quinoa is cooked and all liquid is absorbed.  Remove from heat and set aside.

Meanwhile, cut your swiss chard into about 1/2 inch strips (including the stems), and slice mushrooms thinly.

Add 1 T olive oil to a large saucepan and cook chard until it becomes wilted and tender. I actually had so much swiss chard at first that I had to cook mine in two batches since I didn’t have a pot big enough! It takes about 6-8 minutes for the chard to wilt, so you have time to do two batches while the mushrooms are cooking. Season chard with salt and pepper and set aside.

Add remaining 1 T olive oil to a skillet, then add garlic. Stir for 2 minutes until garlic is golden. Add mushrooms and cook, stirring occasionally until they are almost cooked through, then add asparagus. Cook about 5 minutes, stirring occasionally. Once asparagus and mushrooms are cooked through, season with salt and pepper. Add quinoa and thyme, stirring for about a minute.

To serve: divide chard among plates and top with quinoa/asparagus/mushroom mixture. Sprinkle parmesan on top and enjoy!



Now, wanna guess what I had for dessert?


(topped with unsweetened coconut flakes and banana – almost enough to curb my sweet tooth!)

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2 thoughts on “Swiss chard, mushroom, asparagus and quinoa dinner

  1. Oh, the ingredients in this dinner are full of healthy things that I crave: swiss chard, mushrooms, and especialy asparagus. Asparagus in the market is how you know spring has arrived. Quinoa is so light and nutty, too. Thanks for sharing this lovely recipe with us!

  2. johanna says:

    Mare loves quinoa! So healthy and so easy. And who doesn’t love swiss chard?! DELIC!

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