Crazy enough, Steve Green!
Steve submitted a recipe for Swiss Chard and Quinoa that used items directly from the Windsor Essex Community Supported Agriculture garden.
As you may recall, this contest was to promote the use of Ontario grown products and showcase the great variety of foods that can be created using products grown in our own province. Steve will not only receive an autographed copy of The Ontario Table cookbook by Lynn Ogryzlo, he will also get to tag alongside WindsorEats and meet Lynn on November 21, 2011 when she visits our region.
Now here is Steve’s winning recipe:
Swiss Chard and Quinoa
- 1 Cup Quinoa
- 1 Tsp. Olive oil
- 2 Cups Water
- 2 Tbl. Sp. Curry
- 2 Tbl. Sp. Coriander
- 3 Cloves, minced, Garlic (from our WECSA Co-op Farm)
Add boiling water, oil, spices to oven ware. Stir and bake at 340 for about 1 HR or (until done) in the oven. Remove lid and stir once.When its done, take it our and let it sit. Leave lid on.
- 1-2 Bunches of Fresh Swiss Chard (a mixture of varieties from WECSA Co-op Farm)
- 1 Cup water
- 3 Cloves of Garlic Minced
- 2 tbl. Rice Wine Vinegar
- Salt / Pepper to taste
- 1 Jalapeno Pepper, raw, sliced thin (WECSA Co-Op Farm) – (Optional)
- Olive Oil
Chop Swiss Chard into strips, stalks into chunks. Preheat deep non-stick pan or wok on stove top. Add olive oil and garlic. Saute. Add all the Swiss Chard, 1 cup water, and immediately put lid on pan.
Add Rice Wine Vinegar after a 2 minutes. Saute Swiss Chard and garlic until the Swiss Chard is bright green and reduced in size by about 50%. Do not over cook.
Place Quinoa on dinner plate and top, abundantly, with Swiss Chard. Add salt and pepper to taste.