Sicilian Swiss Chard over Quinoa | Vegetarian Recipe | Vegetarian Times Skip to main content

Sicilian Swiss Chard over Quinoa

Pine nuts and golden raisins lend a sweet, nutty touch to pan-sautéed Swiss chard served over protein-rich quinoa.



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1 ½ cups low-sodium vegetable broth
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¾ cup quinoa, rinsed and drained
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2 tsp. olive oil
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1 lb. Swiss chard, leaves cut into ribbons, stems finely chopped
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1 medium yellow onion, chopped (1 ½ cups)
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16 pitted black olives, such as kalamata, halved
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¼ cup golden raisins
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½ tsp. red pepper flakes
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3 cloves garlic, minced (1 Tbs.)
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2 Tbs. toasted pine nuts


1. Bring broth to a boil in medium saucepan. Add quinoa, and bring mixture to a simmer. Reduce heat to medium-low, and simmer, covered, 12 minutes. Remove from heat, uncover, let stand 5 minutes, then fluff with fork.

2. Meanwhile, heat oil in large nonstick skillet over medium heat. Add chard stems, onion, olives, and raisins. Sauté 10 minutes, or until onion and chard stems are soft. Stir in chard leaves and red pepper flakes; sauté 6 minutes, or until greens are tender. Stir in garlic, and season with salt and pepper, if desired.

3. Divide quinoa among 4 shallow bowls. Spoon chard mixture over top, and sprinkle with pine nuts.

Nutrition Information: 

9 g
Total Fat: 
11 g
Saturated Fat: 
1 g
42 g
0 mg
544 mg
6 g
12 g

Comments on this Recipe

I tried this last night and it was great! I substituted the swiss chard for beet greens because I could not find the chard, and loved the flavor. This pairs well with the recipe for Garlicky Mushrooms.

yummm - maybe

I was very surprised it was great

I tried this recipe tonight and it was great. There's a nice balance of spice (red pepper flakes), sweet (golden raisins) and salty (kalamata olives) complimenting the quinoa, onion and chard. Satisfying as a meal on its own.

If you eat dairy, this is also really nice with a tiny bit of feta added in.

I tried this because I was given a huge bunch of chard and had to use it up. I am not a huge fan of it, but this recipe was surprisingly good. The chard cooked long enough to mellow the flavor and the onions and garlic melded nicely with it. Overall, quite tasty and I would make it again. The leftovers were even great for lunch the next day.

This is very good. This is my first time trying Swiss chard and I really like it. One thing I will remember to do is to soak the swiss chard, mine had some grit left in it.

Just made this for dinner after buying Swiss Chard at the Farmers Market. Very delicious!

I just made this......excellent blend of fllavors.....the only thing I would change would be to cut back a bit on the red pepper flakes.

AMAZING! seriously one of my favorite recipes ever.

I made this tonight, and it is absolutely delicious! I couldn't find Swiss chard at the market, so I used kale instead. Scrumptious! I will put about twice as many pine nuts in it next time, because they are so delicious with the other flavors.

Wow!!! Very tasty!!

Swiss chard recipe

I made this tonight with a blend of baby greens and a quinoa, amaranth, millet blend. It was really good! My 2 year old even ate it! I think I'll double the raisins next time though as they kind of got lost in the greens and olives.

I have been struggling with what to do with my chard from our CSA box. This is it. Amazing flavor and a filling meal on it's own. Highly recommend.

Fresh pomegranite seeds instead or in addition too the raisins in the Sicilian chard works well too.

swiss chard with quinoa

This recipe is perfect because it can be served cold as a salad or warm, as a side dish. Brilliant!

Delicious and off the beaten track!

Delicious and off the beaten path!