After eating the beet red quinoa at Source, I was inspired to make some at home coupled with a chicken and chard stir-fry. I like the yin yang symbolism in the plate. Instead of white and black, I have red and green going on representing a plant flow of energy. See how metaphysical I go there for a sec?
Making the red quinoa is easy. Simply mix in pureed red beets with plain quinoa and voila! I did 1/2 cup pureed beets for 1 cup of cooked quinoa. The quinoa turns into a gorgeous deep red color. No artificial food coloring here.
Chard comes in all kinds of colors and shapes, so have fun with it! I saw this ginormous bowl of chard at the farmers market, and seriously wanted to jump in and gorge.
The chicken and chard stir-fry is very simple to make and will take less than 10 minutes.
- 1 cup chopped uncooked chicken (in my dish I used Beyond Meat chicken to make it vegan)
- 2 cups chopped chard
- 1/2 cup sliced red onion
- olive oil
- sea salt and black pepper
Heat 1 tbsp olive oil in a wok or saute pan on medium.
Add the onion in the pan and cook until the onion is soft. Add in the chicken and season with some salt and pepper.* Cook until the chicken is browned.
Add in the chard and continue to stir with the chicken and onion until the chard softens.
*If you want to add a little more flavor to your stir-fry, add in 1 tbsp of oyster sauce, black bean sauce, or teriyaki sauce, or whatever sauce fits your craving.