This delicious recipe was created by the one and only Cheryl from Pharmacy in Your Kitchen. I have personally been inspired by her over the last few years and was delighted to hear that not only does she love my products, but that she was able to come up with such a unique recipe using my blends.
500g / 1 lb rainbow Swiss chard,
stems removed and sliced, leaves sliced into ribbons
250ml / 8 oz plant based sausage @fieldroast
1/2 red onion, sliced
250ml / 1 cup quinoa
500ml / 2 cups veggie stock
75g / 1/3 cup raisins
2 scallions, diced
5ml / 1 tsp India Spice Mix @francesca.bonta divided
10ml / 2 tsp coconut oil, divided
1 lemon, juiced
Drizzle of olive oil
Fresh mint leaves
In a roasting pan place 1 tsp coconut oil and 1/4 tsp India Spice Mix over medium heat to melt the oil and wake up the spices in the mix.
Add the Swiss chard stems, onion and crumpled plant based sausage and stir to combine. Roast 230C / 450F degrees for 10 minutes or until the stems are tender and sausage is browned.
Meanwhile in a saucepan combine the stock with remaining 1 tsp coconut oil and remaining 3/4 tsp spice mix and bring to a boil. Add quinoa and cook as directed on the package.
When the quinoa is cooked add the ribbons of Swiss chard leaves, to the quinoa to wilt and warm. Add sausage, roasted veggies, raisins, scallions, the juice of a lemon and a healthy drizzle of olive oil. Season with salt and pepper to taste. Garnish with more scallions and fresh mint. Enjoy!