Quinoa is a miracle grain. I love this little seed! It is high in protein and folate (1), so very beneficial to pregnancy and fetal development. Did you know that 2013 will be officially be “”The International Year of the Quinoa?” (2) Because of it’s nutritive value and superb biodiversity it is considered a Super Grain!
1 bunch swiss chard (10-12 good sized stalks)
1 small sweet (or red) onion chopped
1-2 cloves garlic minced
1 cup quinoa (2-3 cups cooked quinoa)
crushed red pepper
Cook quinoa according to package directions (usually: Rinse grain in cold water. Place 1 part grain to 2 parts water/broth in sauce pan, bring to low boil for 10-15 minutes or until desired tenderness)
Wash chard and remove stalks from leaves. (the stalks take longer to cook) set leaves aside.
Chop stalks into 1/2 in. pieces.
Coat bottom of skillet with equal parts oil and butter.
Saute onions and chard stalks on med-low for 8-10 minutes, or until cooked to desired tenderness. While sautéing, cut leaves into ~2 by 2 inch pieces. Add minced garlic cook for one minute. Add chard leaves and red pepper, salt and pepper to taste and mix well. The leafy greens will cook down quickly, so keep an eye on them. They have A LOT of water stored in them, so they will start to lose their water and lubricate everything.
Sauté everything for 5 minutes or so, then add balsamic, usually I do about 1 turn of the pan, and mix well.
Pour chard mixture and quinoa into a serving bowl and mix well. Top with Olive oil and Balsamic to taste.
I have WAY too much Rainbow Chard in my garden this year and so have been trying to find ways to use it, I LOVE this salad and make it very regularly.
I am a Doula! I have been working very hard to learn about birth, labor support,
postpartum and prenatal support. I have been educating myself about marketing locally. I have been working really hard to get my name out there and make this dream of mine work. AND IT IS WORKING! I just love this job! It is amazingly rewarding and inspirational.
Watching new moms hold their babies for the first time, looking into their eyes, discovering what sex their child is, is the most amazing thing to be a part of. This is my job. I am a doula!
Come Join this Informative and Fun Event!
With author Cia Gabriel, PhD and Professional Doula Saturday, March 24 1-3PM 12th floor Conference Room The new University of Michigan C.S. Mott Children’s Hospital
Hello! I am so excited to begin developing a relationship with my community and other birth professionals! Please feel free to start some communication! I am happy to answer any questions or address any concerns you might have.
We are hoping to create a space where we can have an honest, fun, and friendly discussion on health and nutrition, birth practices, women’s health, family matters, and home and house keeping (including your fun crafty stuff!) Please post as you see fit!