Quinoa, mixed with plum tomatoes, Swiss chard and mushrooms, placed in the center of a butternut squash half
Appetizers and Sides

A Savory, Gluten-free Superfood

Hard to believe that the sagebrush, known as tumbleweed from all those old cowboy movies, is a relative of the now highly-regarded quinoa plant, found in the high Andes mountains for thousands of years. These chewy seeds are called one of the “superfoods”, a gluten-free marvel with lots of protein, fiber and calcium. But the fluffy texture and depth of taste will make anyone forget it’s good for them, and this savory combination of flavors, highlighted by fresh herbs, raisins and almost sweet chard, is a great way to serve a healthy meal. Soaking the raisins before hitting the sauté pan will bring out even more flavor.

Prep Instructions

  • Yield: 20 (3/4 cup) servings                                                 
  • Cooking Time: 15 minutes
  • Prep Time: 15 minutes                                                        
  • Total Time: 30 minutes

Cooking Instructions

  1. Follow the prep technique next to each ingredient.
  2. In a small saucepan combine quinoa and water and bring to a boil. Cover and lower the heat to medium low (simmer). Cook until water is absorbed, 15 to 20 minutes. Meanwhile sauté shallots and mushrooms in olive oil until they release most of their liquid; add the garlic, fresh herbs and carrots. Season with salt and crushed red pepper. Add the tomatoes, lemon juice and golden raisins. Fold in the steamed Swiss chard and bring to temperature. Combine quinoa with the Swiss chard-tomato mixture and serve warm.

Nutritional Data

Calories: 98.86
Fat: 1.58 g
Saturated Fat: 0.09 g
Cholesterol: 0 mg
Sodium: 169.38 mg
Carbohydrates: 18.46 g
Fiber: 2.29 g
Sugars: 4.42 g
Protein: 3.78 g
AdventHealth Press Simply Healthy
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