Swiss Chard Casserole with Quinoa

4.41 from 5 votes

This comforting casserole features colorful Rainbow Swiss chard. The addition of cooked quinoa and ricotta make it a filling, delicious vegetarian meal.

Prep Time20

Cook Time50

Total Time1 10

Course: Vegetarian Main Dish

Cuisine: American

Keyword: Chard Gratin, Swiss Chard Gratin

Servings: servings

Calories: 302.1kcal

Author: Susan Pridmore

Equipment

Dutch oven or other heavy-bottomed pot for precooking the Swiss chard
8" X 8" Baking Dish
baking sheet
Parchment paper
Small pot for cooking the quinoa
Chef's knife
fine mesh strainer

Ingredients

¼ cup white quinoa to make ~ ¾ cup cooked quinoa
4 large bunches rainbow or green Swiss chard
2 jarred roasted red peppers diced
½ teaspoon kosher salt, divided
4 teaspoons extra virgin olive oil
1 small yellow onion diced (about ¾ cup)
3 cloves garlic minced
½ cup ricotta cheese
½ cup grated Swiss cheese
¼ cup low-fat milk
2 large eggs
⅛ teaspoon black pepper
⅛ teaspoon grated nutmeg
1 tablespoon unsalted butter
¾ cup breadcrumbs
2 tablespoons pine nuts
2 teaspoons Parmesan cheese, for garnish

Instructions

Bring a large pot of well-salted water to a boil over high heat, preheat the oven to 375˚F, and butter an 8" X 8" casserole dish.
In small pot, covered with a lid, simmer the quinoa in ½ cup water (or vegetable broth) until done. It's done when you see little spirals in the seeds where they appear to have popped open. Drain of any excess liquid.
Pro-tip: Go here for details on how to cook up a pot of fluffy quinoa.
Remove the stems of the chard from just below the leaf, and discard.
Slice the leaves horizontally into one-inch wide ribbons, and add to the boiling water. Reduce to a simmer and cook for 5 minutes, or until the leaves are very wilted. (You may need to do this in batches.)
Drain, and when cool enough to handle, squeeze as much water out as possible. Set aside.
Add the remaining tablespoon of olive oil to a sauté pan over medium heat, and sauté the onion until soft, about 10 minutes. Stir in the garlic and cook an additional minute.
In a large mixing bowl, whisk together the cheeses, milk, eggs, salt, pepper, and nutmeg until well combined.
Fold in the chard, red peppers, cooked quinoa, and sautéed onions, and transfer into a casserole dish using a rubber spatula.
Bake for 30 minutes, or until bubbling.
Melt the butter in the sauté pan and add the breadcrumbs and pine nuts. Sauté until lightly toasted, about two minutes. Spread across the top of the baked casserole. Add a little Parmesan cheese for garnish on top.
Serve warm with a fresh green salad.

Nutrition