Quinoa Bowl With Swiss Chard and Garbanzos

Quinoa Bowl With Swiss Chard and Garbanzos

Serves 6-8

1 medium sweet onion, chopped

3 tbls olive oil

½ tsp fresh ground black pepper

1 tsp crushed rosemary

1 tsp salt, and to taste

2 tsp Kozani spice blend from Curio Spices, or any italian or greek style blend you have on hand

1 bunch swiss chard

1 can garbanzo beans rinsed well, or 1 ½ cups freshly cooked garbanzos

1 bunch parsley chopped well

1 cup quinoa (any colour)

2 cups vegetable or chicken broth

Parmesan for serving

Begin boiling broth for the quinoa. Add the quinoa, cover and simmer for 10-15 minutes or until the broth is absorbed and the quinoa has begun to de-spiral and become fluffy. I usually cook the quinoa as I prepare the rest of the dish. 

Heat oil in a large cast iron or other suitable skillet over medium heat. Add onion, spices, and 1 tsp of salt. Stir well and cook until the onions begin to caramelize. 

While the onion begins to cook, strip the leaves from the stems of the swiss chard and tear into bite sized pieces. Set leaves aside. Chop stems to roughly the same size as the onions and add to the pan when the onions begin to caramelize. Stir to combine, and cover.  Once the stems begin to become tender, about 6-8 minutes, add the drained garbanzo beans and stir to incorporate. 

Put the torn leaves on top of the garbanzo bean mixture and cover. Let cook for ~5 minutes or so and check to make sure the leaves are becoming tender. Add the chopped parsley, stir well, then let cook for another 2-3 minutes. Taste for seasoning, correcting if necessary. To assemble your dish, spoon a serving of quinoa into your favourite bowl, top with the swiss chard mixture and then sprinkle with a good quality parmesan. Alternatively, you could add a ½ cup of nutritional yeast to the swiss chard mixture.