Pickled Chard Quinoa Bowls Recipe

Quinoa: A protein-rich grain that serves as the base of the bowl, providing a nutty flavor and fluffy texture.

Water: Used to cook the quinoa, ensuring it becomes tender and fluffy.

Chard: A leafy green vegetable with a slightly bitter taste, used here in its pickled form for added tanginess.

White vinegar: The key ingredient for pickling the chard, giving it a tangy flavor.

Sugar: Balances the acidity of the vinegar in the pickling process.

Salt: Enhances the flavors of the pickled chard and the overall dish.

Olive oil: Adds a rich, smooth finish to the bowl when drizzled on top.

Avocado: Provides a creamy texture and rich flavor, complementing the tangy pickled chard and nutty quinoa.

When preparing quinoa, make sure to rinse it thoroughly under cold water to remove its natural coating, called saponin, which can make it taste bitter. For perfectly cooked quinoa, use a 2:1 water-to-quinoa ratio and let it simmer covered until all the water is absorbed. To enhance the flavor of the pickled chard, ensure the vinegar mixture is well combined before adding the chard. Letting the chard sit in the vinegar mixture for at least 10 minutes allows it to absorb the tangy flavors fully. When assembling the bowls, fluff the quinoa with a fork to keep it light and airy. Finally, drizzle olive oil over the top to add a rich, smooth finish to the dish.

• quinoa - Substitute with bulgur wheat: Bulgur wheat has a similar texture and cooks quickly, making it a good alternative to quinoa.

• water - Substitute with vegetable broth: Vegetable broth adds extra flavor to the grains, enhancing the overall taste of the dish.

• chard - Substitute with kale: Kale has a similar texture and nutritional profile, making it a great substitute for chard.

• white vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity level and can provide a slightly sweeter flavor.

• sugar - Substitute with honey: Honey can provide the necessary sweetness while adding a different depth of flavor.

• salt - Substitute with soy sauce: Soy sauce can add saltiness along with umami, enhancing the overall flavor profile.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a neutral flavor, making it a suitable replacement.

• avocado - Substitute with hummus: Hummus can provide a creamy texture and rich flavor, similar to avocado.

• Allow the quinoa and pickled chard to cool completely before storing. This helps maintain the texture and flavor.
• Use airtight containers to store the quinoa and pickled chard separately. This prevents the quinoa from becoming soggy.
• Store the quinoa in the refrigerator for up to 5 days. Ensure the container is sealed tightly to keep it fresh.
• The pickled chard can be stored in a glass jar with a tight-fitting lid in the refrigerator for up to 2 weeks. The vinegar acts as a preservative, extending its shelf life.
• To freeze the quinoa, spread it out on a baking sheet to cool and dry slightly. This prevents clumping.
• Once the quinoa is dry, transfer it to a freezer-safe bag or container. Label with the date and freeze for up to 3 months.
• When ready to use, thaw the quinoa in the refrigerator overnight. Reheat gently in a microwave or on the stovetop with a splash of water to restore its fluffy texture.
• Avoid freezing the pickled chard as the texture may become mushy. Instead, prepare fresh batches as needed.
• For the avocado, slice it fresh just before serving to prevent browning. If you must store it, sprinkle with lemon juice and wrap tightly in plastic wrap, then refrigerate for up to 1 day.
• Drizzle the olive oil just before serving to maintain its rich, fresh flavor.

• Microwave Method: Place the quinoa and pickled chard in a microwave-safe bowl. Cover with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, stirring halfway through. Add the sliced avocado fresh after reheating to maintain its texture and flavor.

• Stovetop Method: In a non-stick skillet, add a splash of olive oil and heat over medium-low. Add the quinoa and pickled chard to the skillet, stirring occasionally until warmed through, about 3-5 minutes. Transfer to a bowl and top with fresh sliced avocado.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the quinoa and pickled chard evenly on a baking sheet. Cover with aluminum foil to prevent drying out. Bake for 10-15 minutes, or until heated through. Serve with fresh sliced avocado on top.

• Steaming Method: Place the quinoa and pickled chard in a heatproof bowl that fits into a steamer basket. Steam over simmering water for about 5-7 minutes, or until warmed through. Add the sliced avocado fresh after reheating.

• Sous Vide Method: Seal the quinoa and pickled chard in a vacuum bag or a resealable plastic bag using the water displacement method. Heat in a sous vide water bath at 140°F (60°C) for 30 minutes. Once done, transfer to a bowl and top with fresh sliced avocado.

• Saucepan: Used to cook the quinoa by boiling it in water.

• Mixing bowl: Used to combine the white vinegar, sugar, and salt, and to pickle the chopped chard.

• Fork: Used to fluff the cooked quinoa.

• Knife: Used to chop the chard and slice the avocado.

• Cutting board: Provides a surface for chopping the chard and slicing the avocado.

• Measuring cups: Used to measure the quinoa and water accurately.

• Measuring spoons: Used to measure the sugar, salt, and olive oil.

• Colander: Used to rinse the quinoa under cold water.

• Lid: Used to cover the saucepan while the quinoa simmers.

• Serving bowls: Used to serve the quinoa bowls with pickled chard and avocado slices.

Pre-rinse quinoa: Rinse the quinoa ahead of time and store it in the fridge to save a step during cooking.

Batch pickle chard: Pickle a large batch of chard and store it in the fridge for quick assembly in future meals.

Use pre-sliced avocado: Purchase pre-sliced avocado or slice it in advance to save time during meal prep.

Cook quinoa in bulk: Cook extra quinoa and store it in the fridge for up to a week, making it easy to assemble bowls quickly.

Pre-mix dressing: Mix the vinegar, sugar, and salt in advance and store it in a jar for quick pickling.