Gluten-Free Recipe: Rainbow Quinoa
As you start to read this recipe, you'll realize that there are barely any spices or other flavors used, and that's because the natural flavors of these foods stand out so much on their own. The sweetness of the potatoes is balanced perfectly by the tanginess of the lemon and the boldness of the chard. It's the perfect filling meal that's packed with nutrients and tastes delicious!

  • 1 bunch rainbow chard
  • 1 cup quinoa, rinsed
  • 1 medium sweet potato
  • 1 tbsp minced garlic
  • 1 lemon, juiced
  • 2 tbsp olive oil, separated
  • 1/2 tsp cayenne pepper
  • sea salt and pepper to taste

Bake sweet potato in the oven at 450 for about 30-45 minutes, chop into cubes once it has cooled and set aside. Leave the skin on! The skin has so many nutrients. Although it may not look as good with the skin on, you'll benefit from it!

Cook quinoa as directed; set aside.

Pull rainbow chard leaves from stems, removing any large veins, and tear into pieces. Heat 1 tbsp olive oil and garlic over medium to high heat until garlic becomes fragrant. Add in chard leaves and a small dash of sea salt and pepper. Once chard is wilted, sprinkle with half of the lemon juice, and stir.

Fluff quinoa with a fork, add in sweet potato, chard, cayenne pepper, olive oil (if desired), and remaining lemon juice. Adjust the seasoning as needed!


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About the Author

Hillary Wright is a 200 hour Registered Yoga Teacher, vegan and animal advocate. Hillary is a full-time yoga instructor who loves teaching students of all levels, ages and backgrounds. Hillary's passion for humanity does not stop with her fellow yogis, but flows over into the animal community, where she works tirelessly for animal rights and pushes for a no-kill community where she currently lives in Dallas, TX. Hillary also runs a website on How To Live Like A Vegan... even if you don't want to be one, which supports a healthy, mindful diet that benefits your body, the planet and the animals. You can read more about her here.