March 2010: Quinoa with Chard and Leeks

A guest post by Elizabeth Thomas
I am thrilled to have been introduced to quinoa! After it’s cooked, quinoa takes on a similar shape to couscous, but has more depth in texture and flavor, making it perfect for salads and some slow cooker recipes. Most grocery stores carry quinoa, but Costco sells a 4 lb bag of Organic quinoa for $6.00. I have been cooking with that bag for weeks and still have plenty to use.  Click here for the Quinoa with Chard and Leeks recipe.

I like to drizzle with a little sesame oil right before serving for a delicious Asian flavor.  Trader Joe’s Southern Green Mix is perfect for this dish.   It is a combination of Collards, Turnips, Spinach and something else, but is pre-chopped and sells for less than $3.00/bag. The first time I made this, my husband told me that he wanted to eat it every day! I wouldn’t say that he is a whole grain, greens lover, so this was a huge compliment!


  1. Bonnie Gillis says:

    Hi! Love your program and site and recipes!

    One question I have — many of your recipes don’t give amounts for the spices and smaller ingredients like oil. Can you correct them and post them again? I’d love to try some but don’t know how much spice to add.



  2. Julia Goodhouse says:

    Dear Bonnie,
    Thank you so much for your comment. For those recipes that don’t have quantities for spices, it’s usually safe to start out with an 1/8th to a 1/4 of a teaspoon of spices and salt and then add by that amount until the flavor is where you like it. For the oils,
    it depends on what the recipe calls for. If your are oiling a pan or baking dish, you can start with 1 or 2 teaspoons of oil or a little more to lightly coat the dish. If it is a salad dressing, try using equal parts oil with vinegar or lemon/lime juice. For example, if you
    are dressing a salad with 4 tablespoons of lemon juice, use 4 tablespoons of oil, then sprinkle on other seasonings and taste. If
    the recipe calls for a drizzle of oil, start by pouring 1 to 2 tablespoon of oil over the dish in the same way you might add a pat
    of butter to hot noodles or rice.

    I hope that helps. Happy cooking!

    Julia Goodhouse
    Nurture Food Committee

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