1 ½ cups low-sodium vegetable broth
¾ cup quinoa, rinsed and drained
2 tsp. olive oil
1 lb. Swiss chard, leaves cut into ribbons, stems finely chopped
1 medium yellow onion, chopped (1 ½ cups)
16 pitted black olives
1/4 cup of raisins
½ tsp. red pepper flakes
3 cloves garlic, minced (1 Tbs.)
2 Tbs. toasted pine nuts
1. Bring broth to a boil in medium saucepan. Add quinoa, and bring mixture to a simmer. Reduce heat to medium-low, and simmer, covered, 12 minutes. Remove from heat, uncover, let stand 5 minutes, then fluff with fork.
2. Meanwhile, heat oil in large nonstick skillet over medium heat. Add chard stems, onion, olives, and raisins. Sauté 10 minutes, or until onion and chard stems are soft. Stir in chard leaves and red pepper flakes; sauté 6 minutes, or until greens are tender. Stir in garlic, and season with salt and pepper, if desired.
3. Divide quinoa among 4 shallow bowls. Spoon chard mixture over top, and sprinkle with pine nuts.