Ingredients
| Quantity | Ingredients |
|---|---|
| 1/3 cup | sun-dried tomatoes (not oil packed) |
| 1 cup | boiling water |
| 2 tbsp. | olive oil |
| 1 medium | red onion, finely chopped |
| 2 cloves | garlic, minced |
| 8 cups | Swiss chard, shredded (1 pound) |
| 3/4 tsp. | salt |
| 2 cups | quinoa, rinsed and drained |
| 1/2 tsp. | pepper |
| 1/2 cup | sunflower seeds, salted dry-roasted |
| 1/3 cup | golden raisins |
| 1/3 cup | Parmesan cheese, grated |
Directions
1. In a small bowl, combine sun-dried tomatoes and boiling water. Let stand until softened, about 20 minutes. (Timing may vary depending upon dryness of tomatoes.) When softened, thinly slice. 2. In large nonstick skillet, heat 1 tablespoon of oil over medium heat. Add onion and garlic, and cook, stirring frequently, 5 minutes or until onion is lightly browned. 3. Add Swiss chard, sprinkle with 1/4 teaspoon of salt and cook, stirring frequently, 5 to 7 minutes or until chard is tender. 4. Meanwhile, in large nonstick skillet, heat remaining 1 tablespoon oil over medium heat. Add drained quinoa and cook, stirring constantly, 5 minutes or until lightly golden. 5. Add 4 cups water, pepper and remaining 1/2 teaspoon salt and bring to a boil. Reduce to a simmer, cover, and cook 12 to 15 minutes or until quinoa is tender. 6. Transfer mixture to large bowl. Stir in sunflower seeds, raisins, Parmesan, Swiss chard mixture and sun-dried tomatoes. Toss with a fork to combine.
Source: www.wholehealthmd.com