This quick dish is a great easy lunch or a tasty afternoon snack. Enjoy warm or cold. Add toasted sunflower seeds and currants for more flavor.
1 cup quinoa
1 bunch rainbow chard
2 sweet onions
2 tablespoons balsamic vinegar
Salt and Pepper, to taste
Place quinoa in a small pot and cover with 2 inches of water. Simmer, covered, until soft, about 20 minutes. Meanwhile, cook your chard.
Heat a large saute pan over high heat. To cook your chard, remove the stems from the leaves of the chard. Slice the stems into bite-sized pieces. Cut the two onions into bite-sized pieces. Add onion and chard stems to the hot pan. Saute until the onion starts to caramelize (turn brown), about 5 minutes, stirring as needed. Meanwhile, chop chard leaves. When onions have caramelized slightly and chard stems have softened, add balsamic vinegar. Scrape up any bits from the bottom of the pan and turn heat to medium-low. Add chopped chard leaves to pan, cover, and cook just until leaves start to wilt, about 5 minutes.
Quinoa should be done about now. Remove the lid from the pan, taste to make sure the quinoa is soft. Fluff quinoa with a fork and add to the chard mixture. Season with plenty of freshly-ground black and pepper and salt to taste.