If you have a recipe or cooking tip you’d like to share, email [email protected], send us a Tweet, or post to our Facebook page.
Related: 10-Minute Sautéed Rainbow Chard
1. In a medium saucepan, bring the water to a boil over high heat. Stir in the quinoa and salt and return to a boil. Reduce the heat to low, cover, and simmer for 20 minutes, or until all of the water is absorbed and the quinoa is tender.
Like what you're reading? Sign up for Today’s Organic Life newsletter for must-have tips sent to your inbox.
2. Meanwhile, coat a large nonstick skillet with cooking spray and heat over mediumhigh heat. Add the onion and cook, stirring, for 3 minutes, or until tender. Stir in the snow peas and garlic and cook for 2 minutes. Add the broth, apricot spread, and vinegar and stir for 1 minute to deglaze the pan. Add half of the chard, cover, and cook for 3 minutes. Add the remaining chard, cover, and cook for 2 minutes, stirring, or until the chard is wilted.
3. Serve the vegetable mixture in individual bowls, each topped with onequarter of the quinoa.