- In a medium saucepan bring broth to boiling. Stir in quinoa; reduce heat to low. Cook 15 to 20 minutes or until tender. Remove from heat and fluff with a fork; set aside.
- In a large nonstick skillet heat oil over medium-high heat 1 to 2 minutes or until hot. Add onion, jalapeño, paprika and (if desired) chipotle; cook and stir 3 to 5 minutes or until softened. Add Swiss chard, chickpeas and lime juice. Cook and stir 3 to 5 minutes or until chard is wilted.
- Transfer quinoa to a platter, top with chard mixture, and serve.
View all nutritional information
Calories 193, Calories Fat 43, Total Fat 5g, Saturated Fat 0g, Cholesterol , Sodium 310mg, Carbohydrate 32g, Protein 8g
|Calories (fat) extra||22|
|Total Fat (extra)||8|
|Saturated Fat (extra)||3|
|Vitamin A (extra)||95|
|Vitamin C (extra)||46|