Sicilian Swiss Chard Over Quinoa

2 cups vegetable broth
1 cup quinoa
2 tsp olive oil
1 lb Swiss chard, leaves cut into ribbons, stems chopped
1/2 yellow onion, chopped
16 kalamata olives, quartered
1/2 tsp red pepper flakes
3 cloves garlic, minced
3 Tbs pine nuts, toasted

1) Bring broth to a boil in medium saucepan. Add quinoa and bring mixture to a simmer. Reduce heat to medium-low, and simmer, covered, 12 minutes. Remove from heat, uncover, let stand 5 minutes, then fluff with fork.
2) Meanwhile, heat oil in large nonstick skillet over medium heat. Add chard stems, onions and olives. Saute 10 minutes, or until onion and chard stems are soft. Stir in chard leaves and red pepper flakes; saute 6 minutes, or until greens are tender. Stir in garlic.
3) Divide quinoa among 4 shallow bowls. Spoon chard mixture over top, and sprinkle with pine nuts.

Review: I loved that the garlic was the last ingredient. It added so much flavor and heat! This was incredibly flavorful!! The savory chard, tangy olives, yummy pine nuts and full garlic . . . I was happy to have leftovers for the next two days!

Adapted from:
http://www.vegetariantimes.com/recipe/sicilian-swiss-chard-over-quinoa/