* 2 tsp olive oil
* 1/2 cup EACH chopped onion and thinly sliced carrots
* 1/2 cup chopped red bell pepper
* 2 garlic cloves, minced
* 2 tsp mild curry powder
* 1/8 tsp cayenne (optional)
* 1 tsp peeled minced fresh ginger
* 4 cups swiss chard, coarsely chopped
* 2 cups cooked brown rice
* 1 cup cooked quinoa (see below)**
* 2 Tbsp minced fresh cilantro
* Salt and pepper to taste

Heat oil in a large skillet over medium heat. Add onion, carrots, bell pepper, and garlic; sauté for 2 minutes. Add curry powder, ginger, and cayenne; sauté 1 minute. Add remaining ingredients; cook 3-5 minutes or until thoroughly heated, stirring occasionally. Add salt and pepper to taste. Serve and enjoy!

Serves 6 (serving size: 1 cup).

*1/2 cup of dry quinoa equals about 1 cup of cooked quinoa. Use 1 cup of water and dash of sea salt to end up with 1 cup cooked quinoa.

Adapted from Cooking Lite June 1996

How to cook quinoa:

Place 1/2 cup quinoa in fine mesh strainer. Rinse under cold running water until water is clear. Transfer quinoa to medium saucepan; add 1-cup water and dash of salt. Bring to boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and quinoa is tender, about 15-20 minutes. Take off stovetop; cover, and let sit for 5 minutes. Then, fluff with fork and use in the above recipe.

Enjoy,