Sicilian-Style Toasted Quinoa - cooking recipe

Ingredients

1/3 cup sun-dried tomato (not oil-packed)
1 cup boiling water
2 tablespoons olive oil
1 medium red onion, finely chopped
2 cloves garlic, minced
8 cups shredded swiss chard (1 pound)
3/4 teaspoon salt
2 cups quinoa, rinsed and drained
1/2 teaspoon pepper
1/2 cup salted dry roasted sunflower seeds
1/3 cup golden raisin
1/3 cup grated parmesan cheese

Preparation

In a small bowl, combine sun-dried tomatoes and boiling water.
Let stand until softened, about 20 minutes.
(Timing may vary depending upon dryness of tomatoes.) When softened, thinly slice.
In large nonstick skillet, heat 1 tablespoon of oil over medium heat.
Add onion and garlic, and cook, stirring frequently, 5 minutes or until onion is lightly browned.
Add Swiss chard, sprinkle with 1/4 teaspoon of salt, and cook, stirring frequently, 5 to 7 minutes or until chard is tender.
Meanwhile, in large nonstick skillet, heat remaining 1 tablespoon oil over medium heat.
Add drained quinoa and cook, stirring constantly, 5 minutes or until lightly golden.
Add 4 cups water, pepper, and remaining 1/2 teaspoon salt and bring to a boil.
Reduce to a simmer, cover, and cook 12 to 15 minutes or until quinoa is tender.
Transfer mixture to large bowl.
Stir in sunflower seeds, raisins, Parmesan, Swiss chard mixture, and sun-dried tomatoes.
Toss with a fork to combine.