Hello everybody, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, caper-walnut quinoa with sautéed swiss chard, chickpeas and scallions. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

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To begin with this recipe, we must first prepare a few components. You can have caper-walnut quinoa with sautéed swiss chard, chickpeas and scallions using 14 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Caper-Walnut Quinoa with Sautéed Swiss Chard, Chickpeas and Scallions:

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

Instructions to make Caper-Walnut Quinoa with Sautéed Swiss Chard, Chickpeas and Scallions:

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!

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