Lemony Swiss Chard and Quinoa Saute with Fried Capers and Olives: #WeekdaySupper
Prep time
Cook time
Total time
Recipe type: Vegetarian Dinner
Serves: 2 main dishes
  • 2 bunches Swiss chard, about 3 cups when cooked
  • 3 Tbsp extra-virgin olive oil
  • 2 Tbsp capers
  • 2 Tbsp sliced green olives
  • 8 garlic cloves, minced
  • 3 Tbsp Italian parsley, coarsely chopped
  • 1 cup cooked quinoa
  • 2 Tbsp unsalted butter
  • 2 tsp lemon juice
  • ¼ tsp dried red pepper flakes
  • ¼ tsp kosher salt, or to taste
  • ¼ tsp freshly ground pepper
  • ¼ cup grated mozzarella (optional)
  1. Remove the leaves of the Swiss chard from the central stems and thinly slice the stems. Stack the leaves and slice into 2-inch wide pieces.
  2. Heat the olive oil in a large sauté pan and add the stems and cook for 5 - 7 minutes or until they soften and begin to crisp. Add the capers, olives, and garlic, and cook for another minute. Add the parsley and cook another minute before adding the chard leaves. Cook until partially wilted.
  3. Add the cooked quinoa, butter, lemon juice, red pepper flakes, salt and pepper. Toss and cook for 2 - 3 minutes. Top with a sprinkling of cheese if desired.
Recipe by The Wimpy Vegetarian at http://thewimpyvegetarian.com/2015/03/easy-swiss-chard-recipe-lemony-swiss-chard-and-quinoa-saute-with-fried-capers-and-olives/