Crunchy Pistachio and Swiss Chard Quinoa

The quinoa dish we prepared at My Manakin Market was a hit, and as promised, here is the recipe!

We were excited to give folks a chance to try something beyond the standard pasta or rice dish.  Quinoa (“KEEN-wah”) is not a grain, but actually a seed; you’ll find it in the spinach family, believe it or not.  Quinoa loaded with fiber, magnesium, manganese and copper, and is considered a complete protein which means it has all nine of the essential amino acids the body requires to repair muscle.  It has double the protein that a grain would have (6 grams versus 3 grams per half of a cup), but  Tina still suggests combining it with either a meat, seafood, poultry, tofu or beans to increase your protein for the day.

market quinoa 1



2 cups red and white quinoa
5 cups chicken or vegetable stock
1 sweet onion sliced
5 garlic cloves chopped
6 stalks celery chopped
2 cups shittake mushrooms sliced
2 tablespoons olive oil
1 bunch of red or white swiss chard
1 cup roasted pistachios
2 teaspoons Penzey’s Orange Peel
1 teaspoon Penzey’s Szechuan salt and pepper
1 tablespoon fresh thyme chopped

Market Quinoa 3

Swiss chard has a more substantial texture when sauteed than spinach, and has a bit more kick than kale.

Market Quinoa 4

Mushrooms cut into larger pieces add flavor and body to the quinoa.


Bring chicken stock to boil and add quinoa, turn heat to low and cook for about 20-25 minutes until fluffy.  (Stephanie recommends using a rice cooker if you have one: combine one cup quinoa and two cups water, increasing accordingly, and walk away.)

Start up a little oil in the saute pan with burner on low heat.

Celery, garlic and onion sauté.

Celery, garlic and onion sauté.

Add garlic first, allowing it to turn golden-brown.  Throw in the onions and continue to saute until completely cooked.



Add celery and continue to saute until celery is soft.

Include now the thyme and szechuan salt and pepper mix, and chopped mushrooms- continue to saute until soft.

Add swiss chard, allowing it to wilt like kale.

When veggies are good and done, combine them with quinoa and mix it all up.  Top with roasted pistachios for some crunch.

Add Penzey’s orange peel then adjust seasonings by adding Szechuan salt and pepper to taste.

This dish is just as tasty when re-heated, so make plenty for the family and lunch the next day.

Lighten Up, Inc. would like to give a special thanks to Lisa Dearden and ChicknEGG Productions for the opportunity to enjoy the market, and to the guys at Real Country Sausage who donated delicious, local, gluten-free sausage to the mix.


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