Quinoa "pilaf" with Swiss chard and dried apricots from Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make (page 122) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute spinach or kale for Swiss chard. See recipe for variation.

  • sfcarole on April 02, 2018

    I've made this many times now and we both love it. I prefer it with bulgur, but with quinoa it's also very good. I cut back the dried apricots to one-third cup. And if chard is not handy I use one quart of baby spinach. Toasting and grinding cumin seeds adds more depth of flavor if you have the time. We've brought this to pot luck buffets and it always disappears quickly!

  • westminstr on October 29, 2013

    I made this with spinach instead of chard and lemon juice at the end. I liked it but would use fewer apricots next time. With the nuts, veg and fruit, this struck me as a good holiday dish -- if you replace the butter with olive oil, you have a very nice vegan and gluten free stuffing -- I would put it into squash halves, and there you have an amazing and easy holiday centerpiece for those at the table who don't eat turkey or bread stuffing.

  • Jane on June 15, 2013

    I loved this and didn't feel it was too subdued. I enjoyed the combination of soft grain, sweet apricots, slightly bitter kale, crunchy pistachios. I also thought it was a very pretty dish. I used lemon juice as the drizzle but next time I will try the alternative suggestion of pomegranate molasses.

  • ctbrit on June 06, 2013

    Made this for dinner - increased the ratio of chard to grain. Served with grated beet and carrot salad. Wasn't a great success - flavors were a little too subdued. Hot sauce made a big difference. The concept is great but we prefer stronger flavors - up the spicing.

  • Breadcrumbs on April 06, 2012

    p. 120 – Yum! I made this precisely as set out in the book with the exception of the inclusion of cinnamon. mr bc is not a fan of cinnamon in savoury preparations so I left it out. I chose to drizzle the final dish with pomegranate molasses. Big thanks to beetlebug for reviewing this dish as we loved it. I prepared the quinoa yesterday so all I needed to do tonight was toast the nuts and sauté the veggies. There’s so much going on in this dish. The flavours blend together beautifully. The sweetness of the dried apricots contrast nicely with the tart pomegranate molasses. The toasted cumin enhances the flavour of the nuts and is subtle in the finished dish. I’ll definitely be making this again. I imagine it would be delicious hot or cold and I’d love to try it topped with some pomegranate seeds and/or some feta cheese as well. Delicious!!

  • Breadcrumbs on March 31, 2012

    Note: This recipe is listed as Bulgur Pilaf in the book's index. Quinoa is a suggested alternative.

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