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Sauteed Rainbow Chard and Carrots with Red Quinoa

 Sauteed Rainbow Chard and Carrots with Red Quinoa
I flew back to Los Angeles this week, and with another bout of jet lag, I determined to make another quick and easy dish that is bursting with flavor. Rainbow chard is so beautiful, so tasty, and takes minutes to prepare. Ginger and nama shoyu (naturally brewed soy sauce) give the dish an asian twist without overpowering the earthy sweetness of the red, golden, and Swiss chard. Red quinoa has a subtle nutty flavor, is incredibly nutritious, and cooks in 15 minutes. Whip this recipe out when you’re feeling tired or lazy, but still motivated to feed your soul with a beautifully simple and organic meal in minutes. 


 Sauteed Rainbow Chard and Carrots with Red Quinoa

Now if you don’t mind, I’m off to sleep myself back into the right time zone. Zzzzzzzzz.

Sauteed Rainbow Chard and Carrots with Red Quinoa



2 bunches rainbow chard, rinsed well and chopped
3 medium sized carrots, chopped
2 tbl olive oil
half an onion, chopped
1 clove garlic, minced
thumb size piece of ginger, chopped
nama shoyu to season


2 cups cooked red quinoa (try cooking the grain with vegetable stock. It’s much more flavorful than plain water).


1. On medium heat, saute the onion and garlic in olive oil until soft. Add the ginger, and cook for a minute. 
2. Stir in the chopped carrots, cooking for 2 minutes, then layer the firm stems of chard on top of the carrots, followed by the softer leaves. Cover and allow to steam the vegetables for one minute. By now the chard should have wilted a bit. 
3. Stir to mix the vegetables, adding a splash of nama shoyu. Reduce the heat to low, cover,  and cook for another 1-2 minutes, depending on what texture you prefer your vegetables. Remember, the firmer the texture of your vegetables (i.e., the less time you cook them), the more nutritional benefits for your body.


Top the red quinoa with a nice helping of steaming, juicy, rainbow chard and carrots. Serve immediately.

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