Ingredients

Instructions

  1. In a small bowl, combine sun-dried tomatoes and boiling water.
  2. Let stand until softened, about 20 minutes.
  3. (Timing may vary depending upon dryness of tomatoes.) When softened, thinly slice.
  4. In large nonstick skillet, heat 1 tablespoon of oil over medium heat.
  5. Add onion and garlic, and cook, stirring frequently, 5 minutes or until onion is lightly browned.
  6. Add Swiss chard, sprinkle with 1/4 teaspoon of salt, and cook, stirring frequently, 5 to 7 minutes or until chard is tender.
  7. Meanwhile, in large nonstick skillet, heat remaining 1 tablespoon oil over medium heat.
  8. Add drained quinoa and cook, stirring constantly, 5 minutes or until lightly golden.
  9. Add 4 cups water, pepper, and remaining 1/2 teaspoon salt and bring to a boil.
  10. Reduce to a simmer, cover, and cook 12 to 15 minutes or until quinoa is tender.
  11. Transfer mixture to large bowl.
  12. Stir in sunflower seeds, raisins, Parmesan, Swiss chard mixture, and sun-dried tomatoes.
  13. Toss with a fork to combine.