Name: Quinoa Bowl with Lemony White Beans, Swiss Chard, Feta, Olives & Mint
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (398 ml) cans cannellini (white kidney) beans; 1 ½ (113 g) pkgs crumbled feta cheese; 1 small pkg fresh mint; 3 cloves garlic; ¾ cup Kalamata olives, pitted; 3 lemons; 1 ½ cups quinoa; 3 bunches Swiss chard; crushed red pepper; extra virgin olive oil; salt

Quinoa Bowl with Lemony White Beans, Swiss Chard, Feta, Olives & MintQuinoa Bowl with Lemony White Beans, Swiss Chard, Feta, Olives & Mint — a 40-minute dinner recipe with 11 ingredients, serving 6.Ingredients

3 (398 ml) cans cannellini (white kidney) beans

1 ½ (113 g) pkgs crumbled feta cheese

1 small pkg fresh mint

3 cloves garlic

¾ cup Kalamata olives, pitted

3 lemons

1 ½ cups quinoa

3 bunches Swiss chard

crushed red pepper

extra virgin olive oil

salt

Instructions

In a medium saucepan, combine quinoa, water, and salt; bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

Meanwhile, wash and dry the fresh produce.

Drain and rinse beans; set aside to drain further.

Fold chard leaves in half lengthwise and slice off the stems. Cut leaves crosswise into thin (shred-like) strips and thinly slice the stems, keeping them separate. Place leaves in a large bowl and stems in a small bowl.

Preheat a large pot over medium heat.

While the pot heats up, peel and thinly slice garlic. Add to the bowl with the chard stems.

When the pot is hot, add oil and swirl to coat the bottom. Add chard stems, garlic, and crushed red pepper. Cook, stirring occasionally, until garlic is fragrant, about 1 minute.

Add beans and salt to the pot. Continue to cook, stirring occasionally, until warmed through, 1-2 minutes more.

Add chard leaves to the pot in handfuls, waiting for the leaves to wilt slightly before adding the next handful. Remove from heat.

Zest and juice lemons into the pot.

Halve olives lengthwise. Add to the pot along with the feta.

Pick mint leaves off the stems; discard stems and roughly chop the leaves. Add half to the pot and stir to combine. (Reserve remaining mint for serving.)

To serve, divide quinoa and bean-chard sauté between bowls. Drizzle with oil and top with reserved mint. Enjoy!

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