Easiest Way to Make Appetizing Caper-Walnut Quinoa with Sautéed Swiss Chard, Chickpeas and Scallions

Caper-Walnut Quinoa with Sautéed Swiss Chard, Chickpeas and Scallions.

You can cook Caper-Walnut Quinoa with Sautéed Swiss Chard, Chickpeas and Scallions using 14 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Caper-Walnut Quinoa with Sautéed Swiss Chard, Chickpeas and Scallions

1. Prepare of Caper-Walnut Quinoa.
2. It's of water.
3. It's of quinoa.
4. It's of walnut pieces.
5. It's of unsalted butter.
6. It's of capers.
7. Prepare of caper liquid.
8. You need of Kosher salt, to taste.
9. Prepare of Black pepper, to taste.
10. It's of Swiss Chard, Chickpeas and Scallions.
11. You need of olive oil, divided.
12. You need of scallions, roots removed, whites and greens separated, chopped.
13. You need of leaves of swiss chard, leaves and stalks separated, both cut into 1/2 inch pieces.
14. You need of chickpeas, cooked.

Caper-Walnut Quinoa with Sautéed Swiss Chard, Chickpeas and Scallions step by step

1. Preheat oven to 350 degress F. Heat a small-medium saucepot over low heat. Add quinoa and toast for 4-5 minutes while stirring. Add 1 1/4 cups of water to pot. Bring water to a boil, cover, and lower heat to medium-low. Simmer until quinoa has absorbed all of the liquid. Leave covered, remove from heat, and set aside..
2. Scatter walnuts on a large cookie sheet or baking pan. Toast in oven for 6-8 minutes or until fragrant. Remove from oven, and reserve..
3. Once the quinoa has cooled for 6-8 minutes, stir in the butter, capers, walnuts, salt and pepper..
4. Place a large sauté pan over medium-high heat. Add half of the olive oil, then add the white part of the scallions. Cook for 1-2 minutes. Add chard greens and stems and chickpeas, and cook for another 6-8 minutes. Remove from heat. Season with salt and pepper to taste..
5. Divide the quinoa on two plates. Top with the chard-chickpea mixture. Drizzle the remaining olive oil, caper liquid and scallion greens around the plate and on the quinoa, chard, and chickpeas. Enjoy!.