Ingredients
Units
- 2 cups quinoa
- 4 cups vegetable broth, low sodium preferred
- 1 large bundle of chard
- 1 onion
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- oil, salt
Instructions
- Wash the quinoa until it stops foaming. Place in a medium saucepan and cover with 3 cups of vegetable broth. Cook over medium-high heat until it boils. Lower the heat to low, and simmer for 20 minutes. Once ready, let it cool down on a tray.
- Wash and chop the chard stalks into small cubes. Cut the leaves into strips.
- In a large saucepan, cover the bottom with water. Place over medium heat. When boiling, add the chard, leaves only, and cover—Cook for 5 minutes over low heat. Uncover and remove the chard to a plate.
- Chop the onion into small cubes.
- Clean the saucepan and heat one tablespoon of oil and 1 of butter. Brown the onions and chard stalks for 10 minutes until golden. Add the cream, vegetable broth, and grated Parmesan cheese. Stir in the quinoa and, finally, the cooked chard.
- Add more vegetable broth to desired consistency, like a thick soup, if necessary. Finally, add the butter, mix well and adjust the seasoning.
- Serve hot.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Stew
- Method: Stove
- Cuisine: Chilean