Swiss Chard, Tuna & Quinoa Casserole.
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You can cook Swiss Chard, Tuna & Quinoa Casserole using 9 ingredients or deficient. Here is how you cook it.
Ingredients of Swiss Chard, Tuna & Quinoa Casserole
- Prepare 1 bunch of red swiss chard.
- You need 1 small of winter squash.
- Prepare 2 can of tuna in water.
- Provide 1 1/2 cup of quinoa.
- Provide 2 cup of vegetable broth.
- You need 2 tbsp of olive oil, extra virgin.
- Provide 1 tbsp of dry taragon.
- Provide 1 of dry bay leaf.
- Provide of ground black pepper.
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Swiss Chard, Tuna & Quinoa Casserole steps by step
- Cut the winter squash in two, remove seeds, peel it and cut into 3/4" cubes.
- Cook the quinoa in vegetable broth with the squash, 1 teaspoon of olive oil and the bay leaf, as directed on package.
- Meanwhile, wash the swiss chard thouroughly under water then cut stems into 3/4" pieces and the leafs coarsly.
- In a large pan, heat the rest of the olive oil at medium/high heat and cook the swiss chard stems for 3 minutes.
- Lower heat to medium, add the swiss chard leafs a bunch at a time and cook till tender.
- Add tuna, taragon and ground black pepper, mix well, cover and let stand on low heat till tuna gets warm.
- Add the quinoa & squash mix to the pan, mix well and serve.
- Enjoy!.
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Instructions do Swiss Chard, Tuna & Quinoa Casserole to get results that are perfect
- Appointment red swiss chard, winter squash, tuna in water, quinoa, vegetable broth, olive oil, extra virgin, dry taragon, dry bay leaf, ground black pepper, the right food ingredients also affect the results of cooking, starting from determination fresh ingredients will be very good because the reserves of the nutrition is still very good.
- Equipment The cookware used must also match what is cooked. Also, care must be taken that the cleanliness of the cookware does not affect the taste and nutritional content.
- How to make Swiss Chard, Tuna & Quinoa Casserole, which includes which ingredients must be processed first and which ones are processed later and when to add spices. Read the steps to make it Cut the winter squash in two, remove seeds, peel it and cut into 3/4" cubes. , Cook the quinoa in vegetable broth with the squash, 1 teaspoon of olive oil and the bay leaf, as directed on package. , Meanwhile, wash the swiss chard thouroughly under water then cut stems into 3/4" pieces and the leafs coarsly. , In a large pan, heat the rest of the olive oil at medium/high heat and cook the swiss chard stems for 3 minutes. , Lower heat to medium, add the swiss chard leafs a bunch at a time and cook till tender. , Add tuna, taragon and ground black pepper, mix well, cover and let stand on low heat till tuna gets warm. , Add the quinoa & squash mix to the pan, mix well and serve. , Enjoy!. , This is done in order to produce processed which has nutritional quality and cooked food maturity without reducing the delicacy of the cuisine.
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