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(4 servings)

½ cup quinoa
1 large bunch of kale
1 bunch Swiss chard
8-9 sun-dried tomatoes (diced)
¼ cup pine nuts
1 cup sliced mushrooms
3 large cloves garlic
1/8 to 1/4 cup balsamic vinegar

Finely chop kale and Swiss chard together.
Steam greens mixture (kale and Swiss chard) 7 minutes with minced garlic. Drain and squeeze out moisture.
Prepare ½ cup dry quinoa, according to package directions.
Sauté mushrooms over medium heat in lightly olive oiled skillet- use paper towel to wipe out oil, leaving a sheen before adding mushrooms.
Toss all ingredients together with pine nuts and balsamic vinegar.
Chill and serve.