Ingredients
1 cup quinoa, rinsed
1 tablespoon extra-virgin olive oil
1 pound Swiss chard, stems and leaves cut into 1/2-inch pieces (about 10 1/2 cups), rinsed well, water still clinging to leaves
Kosher salt and freshly ground pepper
Pinch of red-pepper flakes
1 garlic clove, minced
12 ounces cremini mushrooms, sliced 1/8 inch thick
2 teaspoons chopped fresh thyme
1/2 ounce Parmesan cheese, shaved
Preparation
Cook quinoa according to package instructions. Meanwhile, heat 1 teaspoon oil in a nonstick skillet over medium heat. Cook Swiss chard, stirring occasionally, until wilted and tender, about 8 minutes. Sprinkle with 1/2 teaspoon salt, and season with pepper. Add red-pepper flakes, and toss. Transfer to a platter.
Add remaining 2 teaspoons oil and the garlic to skillet. Cook over medium heat, stirring, until garlic is slightly golden, about 1 minute. Add mushrooms, and cook, stirring occasionally, until they start to release their juices, about 3 minutes. Sprinkle with 3/4 teaspoon salt. Season with pepper. Cook until mushrooms are tender, about 5 minutes. Stir in quinoa; cook to heat through, about 1 minute. Add thyme. Serve mushroom-quinoa mixture over Swiss chard, topped with Parmesan.
