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Far Ride Recipes
Swiss Chard Quinoa Bowl

With everyone spending more time at home, it’s nice to enjoy the simple things—like a good meal. To help, we’re opening our archives to share some of our favorite cycling food recipes from our past print issues.

With great ingredients, minimal prep and no shortage of flavor, this Swiss Chard & Quinoa Bowl is just what you need to refuel after a tough (indoor or outdoor) training ride. Eat well and enjoy.

From Volume 07, Healthy Eats for Healthy Rides by Lindsay Goldman and Jess Cerra


Far Ride Recipes
Swiss Chard Quinoa Bowl

With everyone spending more time at home, it’s nice to enjoy the simple things—like a good meal. To help, we’re opening our archives to share some of our favorite cycling food recipes from our past print issues.

With great ingredients, minimal prep and no shortage of flavor, this Swiss Chard & Quinoa Bowl is just what you need to refuel after a tough (indoor or outdoor) training ride. Eat well and enjoy.

From Volume 07, Healthy Eats for Healthy Rides by Lindsay Goldman and Jess Cerra

chard
sweetpotato
carrots (1)
zucchini
onion
garlic
tomatopaste
paprika2
agave
pepper2
chickenstock
quinoa

Swiss Chard & Quinoa Bowl

Loaded with phytonutrients that supply antioxidant and anti-inflammatory benefits, along with a heap of Vitamins A, C, E and K, Swiss chard should become a staple in your fridge.  This recipe demonstrates how easy it is to use Swiss chard by sautéing it and adding it to a bowl of quinoa, veggies, and chicken for a quick weeknight meal. 

Ingredients

  • 8 large Swiss chard leaves (approx. one bunch)*
  • 1 medium yam or sweet potato, finely diced
  • 1 carrot, finely diced
  • 1 small zucchini, finely diced
  • ½ small yellow onion finely diced
  • 1 tablespoon garlic
  • 1 tablespoon tomato paste
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 2 teaspoons agave
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup chicken or vegetable stock
  • 2 cups cooked quinoa
  • 2 cups diced chicken, already cooked (grilled, roasted, rotisserie, etc)

*Rainbow chard or any dark leafy green may be substituted

The Process

  1. In a large, deep sauté pan, heat 1 tablespoon of the olive oil over medium heat.  Add the onion, carrot and yam or sweet potato and sauté for 8-10 minutes, until lightly golden.  Add the garlic and sauté for 1 minute.

  2. In a large bowl, whisk together the tomato paste, cumin, paprika, agave, salt, and pepper with the remaining tablespoon of olive oil and the chicken or vegetable stock.

  3. Remove the dry ends from the Swiss chard stalks.  Rinse the leaves and stalks (leaving the water droplets on them as it will help them cook).

  4. Chop the chard leaves and stalks into rough, yet small pieces.  Add them, along with the zucchini to the mixture in the bowl.  Toss until combined.

  5. Add the mixture from the bowl to the pan and turn the heat to medium high.  Let the chard mixture cook, stirring consistently so the sauce doesn’t burn, for about 8 minutes.  The chard should be cooked down and getting a slight char in the pan.

  6. Add the quinoa and chicken and cook for another 2-3 minutes, until those ingredients are heated through.
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