Sunday, November 13, 2011

Black-Eyed Greens "Pilaf" (6 Points+)

 This week in our produce bins we got Swiss chard, beets, romaine lettuce, broccoli, butternut squash, acorn squash, Japanese sweet potatoes, an onion, an assortment of peppers and a persimmon.  I found a recipe for Quinoa Chard Pilaf but it called for several things I didn't have, couldn't find at the store, and do not like (mushrooms!).  This is my version. 

2 tsp olive oil
1/2 onion, diced
1-2 cloves garlic, minced
2 peppers (I used 1 jalapeno and 1 serrano), chopped
1 cup uncooked quinoa, rinsed
1/2 cup canned black eyed peas, rinsed
1 can diced tomatoes with basil and garlic
2 cups vegetable broth
1 bunch Swiss chard, stems removed, chopped

Remove stem
Roll up

Heat the oil in a large pot over medium heat. Stir in the onion, garlic, and jalapenos and saute for 5 minutes, until onion is tender. Mix in quinoa, black-eyed peas, and tomatoes. Pour in the broth. Cover, and simmer 20 minutes. 

Remove the pot from heat and gently mix chard into the pot. Cover, and allow to sit 5 minutes, or until chard is wilted. 

Makes 4 one cup servings that are 6 Points+ values.  Each serving costs around $2.50 each!

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