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Quinoa with Pink Greens

Total Time 30 minutes
Servings 4


  • 1 cup quinoa
  • ½ teaspoon turmeric
  • 1 tablespoon olive oil
  • 1 bunch red chard and/or beet greens thick bottom stems removed and thinly sliced
  • Juice of 1 lemon
  • 1 tablespoon honey
  • ½ teaspoon salt
  • teaspoon cayenne
  • ¼ cup pepitas optional


  • In a small lidded saucepan, combine the quinoa and turmeric with 2 cups of water and bring to a boil. Reduce heat to low, cover, and cook for 20 minutes, or until all the water is absorbed. Fluff with a fork and allow to rest, covered, for 10 minutes.
  • Meanwhile, in a large non-stick skillet, heat the olive oil over a medium-high flame. Add the greens and cook, tossing constantly, until the leaves have wilted and released a good amount of liquid, about 5 minutes.
  • Add the lemon juice, honey, salt, and cayenne. Continue to lightly simmer until the stems are tender and the liquid has reduced by a third.
  • Transfer the cooked quinoa to the skillet with the chard. Toss in the chard and juices until well distributed - the quinoa will turn a faint pink color.
  • Spoon the quinoa into a large serving bowl and garnish with the pepitas, if using. Serve warm or at room temperature.