Black Pepper Goat Cheese and Chard Quinoa with Roasted Broccolini

I made this creamy quinoa a few weeks ago, and I can’t believe I waited so long to share it with you. I also can’t believe I’m sharing it with you when I have zero of the ingredients in my house to fulfill my craving for it…or really no ingredients at all to make anything except cookies, if we’re being honest.

It’s one of those weeks where I bring a lazy lunch to work of canned soup with vegetables and hummus on the side. It’s also one of those weeks where Ryan and I go order delivery because it’s too cold to venture outside to grocery shop. It’s also one of those weeks where I have a lot of leftover birthday cake, and sometimes that seems like the best meal choice, no?

But now, after looking at these pictures, all I want is cheesy, warm quinoa swirled with hearty greens and topped with nutty roasted broccolini. It’s filling, comforting, and full of good-for-you things, but also lots of creamy goat cheese. It walks that line between indulgent and healthy, which happens to be my very favorite line.

The hefty dose of black pepper gives the quinoa a little kick, and works well with the tangy goat cheese. The chard becomes tender when added to the quinoa pot to steam while the quinoa finishes cooking. In that same pot goes the crumbled goat cheese, which becomes creamy and melty with the hot quinoa and chard. While the quinoa cooks, roast the broccolini until the florets are slightly browned. Broccolini tastes like a cross between asparagus and broccoli, and it’s lovely here, but if you can’t find it feel free to sub broccoli.

If you’re not serving all of the quinoa right away, no worries – it reheats well, but you’ll want to add a few tablespoons of water or milk before you put it in the microwave – it helps bring back the creaminess.

Three cheers for easy, cheesy quinoa dinners.

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Print Recipe

Black Pepper Goat Cheese and Chard Quinoa with Roasted Broccolini

Creamy quinoa spiced with black pepper and swirled with melted goat cheese and hearty chard, topped with nutty roasted broccolini.

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Ingredients:

• 1 tablespoon plus 2 teaspoons olive oil, divided
• 1 bunch broccolini
• 1/8 plus 1/2 teaspoon sea salt
• 2 cloves garlic, minced
• 1 shallot, diced
• 1/2 teaspoon sea salt
• 1 cup quinoa
• 1/2 teaspoon black pepper
• 1 ¾ cup water (for cooking the quinoa)
• 4 large rainbow chard leaves, large center stems removed, chopped
• 4 ounces goat cheese, crumbled
• Fresh sage, chopped, for topping

Directions:

1. Preheat oven to 400 degrees.
2. Place the broccolini on a cookie sheet, drizzle with 1 tablespoon olive oil, and sprinkle on 1/8 teaspoon salt. Roast for 10-15 minutes, until tender.
3. While the broccolini is roasting, heat the olive oil in a medium saucepan over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the shallot and salt and cook for 2-3 minutes, until softened. Stir in the quinoa, and toast for 3-5 minutes, stirring frequently. Pour in the water and black pepper, and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes.
4. After 10 minutes, lift the lid and add the chopped chard. Cover again and simmer for another 5 minutes. Stir to check that the water is absorbed. If it's not, let it simmer for another 5 minutes and then remove from heat.
5. Add the goat cheese to the hot quinoa, and stir until melted.
6. Serve the quinoa warm with roasted broccolini and topped with fresh chopped sage (optional, but good)

Nutrition Information: Serving Size: 1/4 of recipe, Calories: 346, Total Fat: 18.4g, Saturated Fat: 8.1g, Cholesterol: 30mg, Sodium: 727mg, Potassium: 257mg, Total Carbohydrates: 30.4g, Dietary Fiber: 3.7g, Sugars: 1.6g, Protein: 16.2g