Ingredients
1 chopped stem/leaves chard bunch (70c, 14.4k, 6.6p, 7.4f + 626mg sodium)
1C Quinoa (222c, 40k, 8.2p, 5.2f + 13mg sodium)
2C Chicken broth (100c, 2k, 20p, 0f + 680mg sodium)
1/2C Grated Gruyere cheese (233.5c, .2k, 17p, 0f + 46mg sodium)
Nutrition
Dish Total 625.5c, 56.6k, 77.2p, 83.2f, 1440.8mg sodium
4 Servings
Per Serving 156.37c, 14.15k, 19.3p, 20.8f, 360.2mg sodium
Directions
First, rinse and wash the quinoa. Then cook it (1:2 ratio quinoa to liquid) in chicken broth.
2) While that is cooking, gather and wash chard. Chop off 1″ from the stem and put into compost. Chop up all the rest of the stems and leaves into smaller chunks. Then place in a skillet still slightly damp to wilt down. I add 2T of broth to help with the wilting.
3) Grate cheese.
4) Combine cooked quinoa with the chard, mixing well. Then add cheese and serve.
Diet
[x] Flexitarian + Omnivore
[x] Vegetarian (ovo lacto)
[x] Gluten free
[x] Weight Maint
— with changes —
[x] Vegan: change cheese with similar vegan cheese
Comments
Obviously this does not look like that favorite ‘mac-n-cheese’ dish. I call this ‘mac-n-cheese’ because it hits the same spots, for me, as the pasta dish. It is creamy, cheesy comfort food. I served this as a side to a chicken breast.