This Serious Eats recipe was the inspiration for this dinner. I had a bunch of chard from the CSA, though, so I swapped that for the spinach. It actually worked pretty well. Served this with some lemon pepper shrimp (pictured). I made the quinoa the night before and reheated it, which made this a very quick dinner.
1 cup quinoa
2 cups chicken broth or veggie broth
salt and pepper
1 bunch Italian parsley, leaves only
about 3 tbsp lemon juice
zest from 1 lemon
2 tbsp olive oil
3 scallions, white part only, chopped
about 3/4 cup half and half
a couple cups swiss chard, no stems, chiffonade
some chives, chopped
Cook quinoa in broth. Pulse together parsley, olive oil and 1 tbsp in a food processor.
Combine the rest of the lemon juice with half an half, chives, and zest. Toss with chard and season with salt.
Combine chard mixture with parsley mixture and scallions. Serve, even with some lemon pepper shrimp if you like.