Quinoa Salad With Swiss Chard and Goat Cheese Recipe (2024)

I don't think mustard would suit me in this recipe. I would use capers for that pop of taste, or simply a squeeze of lemon juice and a bit of the zest. Wine vinegar is another option. And lemon pepper.

Followed the recipe but subbed feta. The flavor was completely bland until adding cheese so I added lots of herbs (dill, mint, basil) and half a lemon's worth of juice. The vegetable broth didn't do much for the flavor and using 2 cups of liquid always makes quinoa more gloppy. I suggest using 1 and 1/2 C of liquid for a more toothsome quinoa that doesn't stick together.

I made this, and made one minor change - subbing feta for goat's cheese, as that's my preference. I was floored by the wonderful earthiness of the dish. My mom loved Swiss chard, and I so wish I could have made this for her. She'd have really enjoyed it.

Easily. Saute the chard leaves and mushrooms first in your insert, and take out and set aside. Then, saute the onions and stems. When those are soft, add the rinsed quinoa, mustard, broth, salt and pepper. Cook using the grain button or manual high pressure for 1 minute. Fluff misture with a fork, and add the researved mushrooms and stems. Season it to your liking, and serve.

Jens instructions look about right for the instant pot, but cut way back on the broth. No way can the Quinoa take the amount of broth called for in the recipe with no evaporation occurring in the IP.
One cup should do it. Use natural release, but if it hasn't released in 15 min release manually.

I tweaked this with Indian flavors. I replaced mustard with 1 tsp black mustard seeds & fried them in the oil for the quinoa till they started popping, then added onion, and then 1/4 tsp. turmeric, the garlic, and an equal amount of grated fresh ginger as the onions were cooking. I omitted the cheese, but you could sub paneer. Or just a squeeze of lime or lemon. Delicious, and attractive, too.

I made this tonight. It's good enough but sort of boring with the garlic/onion combo that is in so many things. The mustard didn't add anything (for me) so I don't think it will be missed. I like the idea of lemon... It needed something like that. A splash of balsamic vinegar a good idea too.

I made this with rainbow chard and 2 Tablespoons of prepared mustard and it was delicious.

Since I was out of mustard, I've made this without. It came out delicious. Go without it!

I used common white mushrooms and they worked well in this recipe.I also substituted feta cheese for the goat cheese. Very tasty!

Can this be adapted to make in an Instapot?

I used beet greens and they were WONDERFUL!! Mustard gave it a nice taste!!

Followed recipe exactly and it was delicious.

Horseradish ?

This is one of those dishes that may actually taste better as leftover! But I agree with the spritz of lemon juice.

There's very little flavor. It's a nice salad, but all the favor came from the cheese.

This is one of my all-time faves on the site. For better flavor use tri-color quinoa! I also double the chard and use a full 1 lb mushrooms. There's an alchemy to this when adding the goat cheese.

I added pecans and cranberries at the end and it was delicious!

Substitution: sh*take for Cremini

I did not have mushrooms on hand. Alexa said, I could sub small pieces of zucchini which I had in the garden. Yay, it worked. Great dish, but agree… needs lemon or balsamic for a pop!

Substituted feta for goat cheese and also sautéed shrimp to add to after plated. Was pretty good but next time might add more acid - lemon or vinegar as some suggested.

Can add 1.5 cups quinoa, 3 cups broth

Added pecan pieces for some crunch and lime juice for zing. Used dijon mustard.

Instead of quinoa I used bulgar and added white wine to the broth for needed flavor. I also finished the dish at the end with roughly chopped toasted almonds- I highly recommend it!

I found this to be completely boring. It definitely needed some acid and would have benefited from fresh herbs as well. I did use goat cheese, but it disappeared once people started to dig in. I would go with other suggestions and use feta instead. But that is if I would make this again, which I won't.

I love everything about this! The goat cheese brings everything together and almost make a sauce. Delicious. Next time I will add toasted pine nuts. <3

I made this with rainbow chard and 2 Tablespoons of prepared mustard and it was delicious.Many people used feta. Some suggested lemon juice instead of--or in addition to--dry mustard.

Nice dish. Only real change was to add preserved lemon at the end along with some toasted pine nuts. Lots of leftovers, which will be great for lunch.

Made this as written. Really good but agree that more acid, crunch, herbs or spices could improve it. We’ll try lemon and maybe cashews next time. Also curious about using more of the mustard powder to see if it’s better with that flavor more pronounced.

This was great! My girlfriend hasn't had an appetite in days because our dog had emergency surgery, but she ate the whole bowl. I added zucchini, flat-leaf cabbage, basil, dill, rosemary, and carrots because we had extra in the garden. Threw in a little paprika to the veggies because people said it was a little bland. That was a good move. I left out the mustard powder but it would also be good with it. Used feta because the goat cheese was spoiled.