Here’s a quick main dish that uses the sweet/savory beautiful beet cousin, Red Chard.

This sauteing green is a nutrition dynamo and pairs well with nutty quinoa and warm spices.  I added some carrot and sweet potato to add a bit of extra mellow sweetness and body to this filling dish.

This dish comes together quickly – ready for a quick midweek meal with the perfect lunchtime leftovers.

Quinoa and Red Chard Saute

1 1/2 cups quinoa, rinsed
2 cups water
1/4 cup olive oil
1 big bunch red chard, rinsed and chopped
4 carrots, rinsed and chopped
1 sweet potato, peeled and chopped
1 yellow onion, chopped
1/4 tsp. cayenne pepper
1/2 tsp. cinnamon
1 tsp. turmeric
sea salt

In a small covered sauce pan, simmer quinoa and water for 15 minutes, or until water is fully absorbed.

While quinoa is cooking, heat a large saute pan over high heat.  When warm, add olive oil and onion to pan and saute for a few minutes.  To onion mix, add spices and 1 tsp. salt, sauteing to distribute spices.  Add carrot and sweet potato pieces to onion mixture and saute for several minutes.  Add a few tablespoons water and cover to steam for a few minutes.  Add the red chard and saute until all vegetables are tender but still holding their shapes.

Mix cooked quinoa into vegetable mixture.  Taste for salt and other seasoning, adding more cayenne pepper if desired.  A couple squirts of fresh lemon juice can also be a help to balance flavors if needed.