Ingredients:
1 cup quinoa
2 cup water
1 bunch swiss chard
1 tbl crushed red pepper
8 oz mushroom
1 tsp thyme
salt & pepper to taste
parmesan shavings to garnish

1. Cook the quinoa accordingly. It’s typically 2:1 ration for water to quinoa.
2. Wash Swiss chard and dry.
3. Trim the stems from the leaves and save the stems.
4. Stack the leaves and cut the leaves into slivers.
5. Heat oil in the pan and add the chard to cook until wilted, about 3 minutes.
6. Move the swiss chard into a mixing bowl.
7. Cut the stems into pieces.
8. Heat garlic in another tablespoon of oil, then saute the mushroom for a minute, then add the stems. Add salt and pepper to taste.
9. Cook the mushrooms until they’ve released their liquid and it’s started to evaporate.
10. Add the mushrooms to the swiss chard, add the quinoa.
11. Mix and enjoy with parmesan shavings.

Note: You can skip the mushrooms if you don’t like them. I like to use the stems as a way to use all of the plant and get additional fiber. The stems are red, which adds vibrant color! Try different vegetable combos such as zucchini & bell peppers!