Friday, October 10, 2008

The Flavors of Macrobiotics: Juicy Raisined Quinoa and Mouth-Watering Balsamic Swiss Chard

(Serves 4)

Quinoa with Raisins and Pine Nuts

1  Cup Quinoa, rinsed for at least 5 minutes.

1 Cup of Chicken Stock

1 Cup water

2 lemons

¼ cup olive oil

2 Tbsp Golden Raisins

2 scallions, chopped

¼ cup toasted Pine nuts

Salt to taste

Put Quinoa in a medium saucepan with water and chicken stock and tightly cover. Simmer for about 18 minutes.

As the Quinoa is simmering, toast a 1/4 cup of pine nuts until fragrant, about 6 minutes in a 350 degree oven. Set aside to cool.

Mash 2 tablespoons of golden raisins, place in a bowl, then add 1/4 cup of boiling water to soften. Set Aside.

Once Quinoa is done (it is soft but slightly al dente with a chewy texture). Dress with a quarter cup of olive oil and the juice of 2 lemons. Add 2 chopped scallions, the raisins and toasted pone nuts and Enjoy!


Balsamic Swiss Chard with Red Peppers

1 bunch of Swiss Chard, tough stems removed washed and sliced thinly

1 red pepper, sliced

1 garlic clove, chopped

2 Tbsp Olive Oil

1/4 cup of balsamic vinegar

Salt to taste

Heat two Tablespoons of olive oil in a large skillet.  Add red peppers and sauté. Add garlic and sauté with peppers for 2 minutes. Add the swiss chard and sprinkle with a little salt to preserve the color (not too much to begin with.) Sautee the swiss chard until wilted and soft. Sprinkle with Balsamic vinegar and cook to meld flavors (about 5-10 minutes). Season to taste. Serve with Quinoa.

Recipe by Megan Moore

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