Chard and Quinoa Salad


Prep time: 
10 minutes
Cooking time: 
35 minutes


A hearty, winter salad with spices and crunch.


  • 150g quinoa, well washed
  • 3 tbsp extra-virgin olive oil
  • 3 large garlic cloves, finely grated
  • 1 cinnamon stick
  • 2 tsp cumin seeds
  • 1 bunch chard, trimmed (about 700g trimmed weight) and stalks cut on an angle into 5cm-wide pieces
  • 3 tbsp sultanas
  • 350ml stock or water
  • salt and pepper to taste
  • 1 tbsp white wine vinegar
  • ½ lemon, juiced
  • 250g fresh ricotta cheese
  • 3 tbsp sunflower seeds
  • 2 tbsp blanched almonds, toasted


Add the quinoa to a medium saucepan and cover generously with boiling water. Simmer for 10 minutes, then drain.

Heat two tablespoons of oil in a large saucepan. Add the garlic and fry briefly until fragrant. Add the cinnamon, cumin, chard, sultanas and stock and stir until the chard has wilted down. Season with salt, cover and cook over low heat until quite tender, about 20 minutes.

Add the quinoa to the pan, season with salt and pepper and cook for five minutes. Tip out on to a serving plate and set aside to cool a little.

While still warm, dress quinoa mixture with the vinegar, lemon juice and remaining oil. Adjust the seasoning if necessary and mix thoroughly. Drop on the ricotta, scatter over the sunflower seeds, almonds and serve.


Stay clear of the ricotta tubs at the supermarket and buy a wedge fresh from the deli. Just make sure that it's bright and white with a fresh milky aroma.

Photo Credit: Jonny Hughes @jonny2love
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