Quinoa With Feta, Swiss Chard, and Black Olives

Quinoa With Feta, Swiss Chard, and Black Olives

11/2 cups quinoa
1/2 teaspoon salt
1 tablespoon olive oil
1/2 small red onion, thinly sliced
1 large bunch Swiss chard, stems and ribs removed, leaves coarsely chopped
2 garlic cloves, minced
1/2 cup coarsely chopped Moroccan black olives
1/2 cup crumbled feta cheese
salt and pepper to taste

Place quinoa in a strainer and rinse with cold water until water runs clear. Drain. Combine quinoa, 2 cups water, and salt in a heavy, medium-sized saucepan. Bring to a boil, reduce heat, cover, and simmer until quinoa is just tender and water is absorbed (about 20 minutes).

While quinoa is cooking, heat olive oil in a large skillet. Sauté onions for 1 to 2 minutes, until just tender. Stir in chard and garlic, and toss to coat with oil. Cook for 4 to 6 minutes until chard is tender. Stir in olives, and cook for 1 minute longer.

Remove from heat and stir in quinoa, mixing until combined well. Season with salt and pepper. Sprinkle with feta cheese and serve immediately.

Nutrition information per serving: Calories 386; Protein 13 g; Carbohydrate 51 g; Total Fat 16 g; Saturated Fat 4 g; Cholesterol 17 mg; Sodium 960 mg; Fiber 5 g