2 bunches Rainbow chard

2 cloves garlic

pinch red pepper flakes

1/4 cup chicken broth

1 organic lemon

2 cups quinoa

Rainbow chard

Soak the rainbow chard in cold water and rinse to clean. Let dry and chop. Heat oil with some garlic, sea salt and red pepper flakes.  Toss the chard into the hot oil.  Depending on how large the pan is put chard into the pan in batches allowing it to wilt a bit. It will wilt down quickly. Put a small amount of oil and sea salt for each batch. While cooking down add 1/4 cup chicken broth. I use kitchen basic since it’s gluten free and delicious.


Toast quinoa with olive oil then add 2:1 ratio liquid to quinoa. I use chicken broth instead of water for more flavor. Squeeze half lemon dropping the rind into water. Add sea salt to taste. Cover after it comes to a boil and simmer.  When all liquid is absorbed remove lemon rind and fluff.

Plate quinoa and pile the rainbow chard on top.