Quinoa Salad With Swiss Chard and Goat Cheese

By Florence Fabricant

Total Time: 1 hour
Rating: 4(662)
Notes: Read community notes

This versatile salad, or pilaf, may be construed as a home cook’s answer to a fast-casual lunch bowl. But it does not need to be piled high with a freewheeling array of additional ingredients. As it is, this could be a stand-alone first course, a lunch dish or a side to serve alongside meat or seafood. Serve it hot, warm or at room temperature. The quinoa adapts well to advance preparation, and letting the salad sit before serving improves the texture. In summer, this dish is prime picnic material.

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Ingredients

Yield:4 servings

1bunch red Swiss chard, about 1 pound
4tablespoons extra-virgin olive oil
1medium red onion, chopped
3large cloves garlic, slivered
1cup quinoa
1teaspoon dry mustard
2cups vegetable broth
Salt and ground black pepper
12ounces small cremini mushrooms, stems trimmed, halved
4ounces plain goat cheese, chilled

Ingredient Substitution Guide

Preparation

Step 1
Remove stems from Swiss chard and chop in ½-inch pieces. Chop leaves and set aside.
Step 2
Heat 2 tablespoons oil in a 3-quart saucepan on medium. Add onion, garlic and chard stems. Sauté until vegetables are tender, about 5 minutes. Stir in quinoa and mustard. Add broth, stir, and season with salt and pepper. Bring to a boil, cover and cook on low 15 to 20 minutes, until the liquid is absorbed. Remove from heat, uncover and let sit 20 minutes.
Step 3
Meanwhile, heat remaining oil on medium-high in a large skillet. Add mushrooms and sauté, stirring, until lightly browned, about 10 minutes. Add chard leaves and continue cooking until greens have wilted and no more liquid remains in the skillet.
Step 4
Fluff quinoa with a fork. Fold mushrooms and leaves into it.
Step 5
The cooked quinoa can be set aside at room temperature for several hours and then served, or reheated to warm or hot. Crumble goat cheese and scatter on top just before serving.

Ratings

4 out of 5

662 user ratings

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Cooking Notes

Linda Rossi6 years ago

I don't think mustard would suit me in this recipe. I would use capers for that pop of taste, or simply a squeeze of lemon juice and a bit of the zest. Wine vinegar is another option. And lemon pepper.

anichila6 years ago

Followed the recipe but subbed feta. The flavor was completely bland until adding cheese so I added lots of herbs (dill, mint, basil) and half a lemon's worth of juice. The vegetable broth didn't do much for the flavor and using 2 cups of liquid always makes quinoa more gloppy. I suggest using 1 and 1/2 C of liquid for a more toothsome quinoa that doesn't stick together.

Sallee6 years ago

I made this, and made one minor change - subbing feta for goat's cheese, as that's my preference. I was floored by the wonderful earthiness of the dish. My mom loved Swiss chard, and I so wish I could have made this for her. She'd have really enjoyed it.

Jen6 years ago

Easily. Saute the chard leaves and mushrooms first in your insert, and take out and set aside. Then, saute the onions and stems. When those are soft, add the rinsed quinoa, mustard, broth, salt and pepper. Cook using the grain button or manual high pressure for 1 minute. Fluff misture with a fork, and add the researved mushrooms and stems. Season it to your liking, and serve.

Susie6 years ago

Jens instructions look about right for the instant pot, but cut way back on the broth. No way can the Quinoa take the amount of broth called for in the recipe with no evaporation occurring in the IP.
One cup should do it. Use natural release, but if it hasn't released in 15 min release manually.

Scorp6 years ago

I tweaked this with Indian flavors. I replaced mustard with 1 tsp black mustard seeds & fried them in the oil for the quinoa till they started popping, then added onion, and then 1/4 tsp. turmeric, the garlic, and an equal amount of grated fresh ginger as the onions were cooking. I omitted the cheese, but you could sub paneer. Or just a squeeze of lime or lemon. Delicious, and attractive, too.

Yampucci6 years ago

I made this tonight. It's good enough but sort of boring with the garlic/onion combo that is in so many things. The mustard didn't add anything (for me) so I don't think it will be missed. I like the idea of lemon... It needed something like that. A splash of balsamic vinegar a good idea too.

Candace6 years ago

I made this with rainbow chard and 2 Tablespoons of prepared mustard and it was delicious.

Niko6 years ago

Since I was out of mustard, I've made this without. It came out delicious. Go without it!

nanbrand6 years ago

I used common white mushrooms and they worked well in this recipe.I also substituted feta cheese for the goat cheese. Very tasty!

twochy6 years ago

Can this be adapted to make in an Instapot?

Linda6 years ago

I used beet greens and they were WONDERFUL!! Mustard gave it a nice taste!!

Allyson6 years ago

Followed recipe exactly and it was delicious.

DennisB6 years ago

Horseradish ?

amy6 years ago

This is one of those dishes that may actually taste better as leftover! But I agree with the spritz of lemon juice.

Shotski3 months ago

It’s a hit in the house. Subbed zucchini (thx for the rec) and added squeeze of 1/2 of lemon. It’s good as leftovers for breakfast with two soft poached eggs mixed in.

CimmyJarter10 months ago

There's very little flavor. It's a nice salad, but all the favor came from the cheese.

Sheerah1 year ago

This is one of my all-time faves on the site. For better flavor use tri-color quinoa! I also double the chard and use a full 1 lb mushrooms. There's an alchemy to this when adding the goat cheese.

Connie1 year ago

I added pecans and cranberries at the end and it was delicious!

Grace1 year ago

Substitution: Shitake for Cremini

Sabina2 years ago

I did not have mushrooms on hand. Alexa said, I could sub small pieces of zucchini which I had in the garden. Yay, it worked. Great dish, but agree… needs lemon or balsamic for a pop!

Barbara2 years ago

Substituted feta for goat cheese and also sautéed shrimp to add to after plated. Was pretty good but next time might add more acid - lemon or vinegar as some suggested.

Jo2 years ago

Can add 1.5 cups quinoa, 3 cups broth

Jen2 years ago

Added pecan pieces for some crunch and lime juice for zing. Used dijon mustard.

Aisha3 years ago

Instead of quinoa I used bulgar and added white wine to the broth for needed flavor. I also finished the dish at the end with roughly chopped toasted almonds- I highly recommend it!

Jenn3 years ago

I found this to be completely boring. It definitely needed some acid and would have benefited from fresh herbs as well. I did use goat cheese, but it disappeared once people started to dig in. I would go with other suggestions and use feta instead. But that is if I would make this again, which I won't.

Leslie3 years ago

I love everything about this! The goat cheese brings everything together and almost make a sauce. Delicious. Next time I will add toasted pine nuts. <3

jmw3 years ago

I made this with rainbow chard and 2 Tablespoons of prepared mustard and it was delicious. Many people used feta. Some suggested lemon juice instead of--or in addition to--dry mustard.

Russ3 years ago

Nice dish. Only real change was to add preserved lemon at the end along with some toasted pine nuts. Lots of leftovers, which will be great for lunch.

Carly3 years ago

Made this as written. Really good but agree that more acid, crunch, herbs or spices could improve it. We’ll try lemon and maybe cashews next time. Also curious about using more of the mustard powder to see if it’s better with that flavor more pronounced.

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