Dear Rainbow Chard
Where have you been all my life?
It happens often I fall head over heals for new to me foods and dishes…but this time it happened with a green, rainbow chard has changed my life, that of my husband, and future kids.
I have to admit that I have absolutely no memory of ever eating rainbow chard. I suppose that it’s not a very common ingredient. At least not in our diets. It doesn’t appear on restaurant menus too often. To be quite honest I had never paid much attention to it at the grocery store. Saturday morning I picked up a bunch at the Farmer’s Market. There it was piled high in a mountain of rainbow steams and beautiful green leaves. Not really sure how I lived 24 years without encountering it. But now that we have met it has not failed to inspire me. I am still learning how to use it.
This salad encompasses all of the color and flavors that are popping up all over the farmers market. The bitter rainbow chard paired with a sweet orange honey vinaigrette is absolutely amazing. The quinoa adds texture and a dose of goodness… I decided to add some mango to sweeten the deal… It was the perfect poolside meal.
Cook the quinoa according to package instructions. Add some chopped garlic, sea salt, and black pepper.
Make the orange vinaigrette by mixing the freshly squeezed orange, 1 tbsp of olive oil, sea salt, back pepper, two tbsp of organic honey, and poppy seeds in a mason jar…shake until emulsified.
Chop the rainbow chard and mango and toss everything together in bowl! Enjoy!