Rainbow Chard Bowls

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Rainbow Chard Bowls

These Rainbow Chard bowls are a beautiful combination of colours, textures and flavours that come to life with a zesty lemon and mustard dressing.

 

Ingredients:

  • 1 cup uncooked orzo (or quinoa for a gluten-free option)

  • 1 bunch rainbow chard

  • 1 tablespoon olive oil 

  • ⅓ cup feta cheese, goat cheese, or firm, plant-based cheese

  • ¼ cup toasted walnuts

  • A squeeze of lemon

  • Salt and pepper to taste

For Dressing:

  • 1 tablespoon olive oil

  • 1 garlic clove, minced

  • ½ teaspoon Dijon mustard

  • 1 teaspoon red wine vinegar (or lemon juice)

  • Salt and pepper to taste


Directions:

  • Whisk together dressing ingredients

  • Cook orzo and drain. Toss in a bowl with dressing and set aside.

  • Cut stems from leaves of rainbow chard. Dice the stems and chop leaves coarsely. (Keep leaves and stems separate as they will be cooked at different times.)

  • In a large skillet over medium-high heat, sauté chard stems in olive oil for a few minutes, until softened

  • Add chopped leaves and sauté briefly until wilted. Add salt and pepper to taste

  • Remove from heat and squeeze lemon juice over chard and toss

  • Assemble bowls with cooked rainbow chard, orzo, toasted nuts, and cheese.

Notes: Orzo could be replaced with Quinoa for a gluten-free option.