2 Spanish onions diced
1 teaspoon fennel seeds
1 teaspoon red crushed pepper
2 tablespoons garlic powder
1 teaspoon black pepper
2 cups quinoa
3 cups vegetable broth
3 to 4 cups swiss chard cut into medium pieces
1/2 cup toasted pine nuts pignoli
3 tablespoon olive oil
1 teaspoon Maldon salt
1/3 cup of Maple vinegar
Cook in dutch oven pan. Saute onions in 3 tablespoons olive oil to medium brown color about 10 minutes over high heat reducing to low heat after a minute . Add red crushed pepper.
Add quinoa to the onions and stir for approx 5 minutes to toast the flavor of the grain and absorb the onion flavor. Toss frequently . Add garlic powder and salt.
Add vegetable broth and let simmer over low heat for 30 minutes uncovered. After 30 minutes, add swiss chard and let quinoa rest on stove for 20 minutes covered .
After quinoa is cooked and cooled off.
Finish off by adding:
1/2 cup of maple vinegar **
Make your own
Mix maple syrup 1/3 to 2/3 cup sherry vinegar . To make 1/2 cup maple vinegar .