Sautéed Spring Vegetables + Quinoa

This tasty seasonal mix makes a delicious light dinner or make-ahead lunch.

March 22, 2016
spring vegetables quinoa
Kana Okada

Serves: 4

1 ½ cups water
¾ cup quinoa, rinsed
¼ teaspoon salt
1 tablespoon canola oil
1 red onion, cut into wedges
8 ounces snow peas, trimmed
2 cloves garlic, minced
¼ cup fat-free, low-sodium vegetable broth
2 tablespoons apricot all-fruit spread
1 tablespoon balsamic vinegar
1 bunch red Swiss chard (about 1 pound), cut crosswise into ½-inch strips


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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.

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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.