Red Chard Pilaf

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Red Chard Pilaf

Yield: 4

Red Chard Pilaf

One of the reasons I love quinoa is because it is a complete protein source. Mixing it with the brown rice and pumpkin seeds gives it some great textures and flavors. The ingredients do not look exciting by themselves, but I think you will really enjoy this one. Give it a whirl!


4 clove(s) garlic

3 leave(s) swiss chard (red) (chopped)

1 cup(s) pumpkin seeds (raw)

½ cup(s) raisins

1 cup(s) quinoa (red)

1 cup(s) brown basmati rice

4 Tbsp apple cider vinegar

¼ tsp dulse

¼ tsp black pepper

(optional) fish or chicken (of your choice)


  1. Gather your ingredients and preheat oven to 325.
  2. In a saucepan, bring 2 cups of water to a boil (for the rice). Add the rice and bring back to boil. Reduce heat and simmer (about 20-30 min or until water is absorbed).
  3. In a second saucepan, bring 2 cups of water and 1 cup of red quinoa to a boil. Lower heat and simmer (for 10-15 min or until water is absorbed).
  4. Place pumpkin seeds on baking sheet and place in oven (about 7-10 min). Remove from oven and set aside (I left mine in the oven to stay warm, but don’t let them burn).
  5. Chop the chard and peel the garlic.
  6. In a large skillet, add 2 Tbsp apple cider vinegar and sauté the garlic and chard in the apple cider vinegar over medium-high heat (about 3-5 min).
  7. Set sautéed chard aside in a bowl.
  8. In the large skillet, sauté the rice in 2 Tbsp of the apple cider vinegar (about 3-5 min or longer if you want your rice to have a little crunch to it).
  9. Add all the ingredients into the bowl with the chard (rice, red quinoa, pumpkin seeds, raisins, black pepper, and dulse).
  10. Mix well and serve with a side salad.

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