Festive Quinoa Pilaf

with Sauteed Swiss Chard

Easy | 30 min

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This quinoa pilaf is a celebration of fall flavours with butternut squash, tart cranberries, fresh sage, our own five spice blend, and a touch of sweetness from maple syrup. Topped with toasted pecans, tangy goat feta, and served with a side of garlicky, sautéed red chard.

Contains: Milk, Pecans, and Sulphites.

May Contain: Egg, Fish, Gluten, Mustard, Peanuts, Sesame, Shellfish, Soy, and other Tree Nuts.

What We'll Send

Red Swiss Chard
Organic White Quinoa
Butternut Squash Diced 1/2"
Goat Feta
Italian Parsley
Celery Diced 1/4"
Cayenne Pepper
Fresh Sage
Red Onion Diced 1/4"
Maple Syrup
White Cooking Wine
Spice Blend
Cinnamon, Ground Ginger, Granulated Garlic, Nutmeg, Ground Fennel Seed
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 1007
Fat 62g
Protein 21g
Carbohydrates 95g

Cooking Directions


Saute Vegetables

Heat 3 tbsp. (6 tbsp. for 4 servings) olive oil in a large skillet over medium-high. When oil is hot, add red onion, celery, and butternut squash. Cook for 5 minutes, stirring occasionally.


Prepare Herbs

Wash parsley, sage, and Swiss chard. Pick and chop parsley and sage leaves. Trim ends from Swiss chard. Slice chard leaves into 1 inch ribbons. Finely chop chard stems.


Toast Pecans

Add pecans to a small skillet over low heat. Toast until golden and fragrant, about 3-5 minutes. Roughly chop and set aside for Step 6.


Finish Pilaf

Stir spice blend into sauteed vegetables along with cranberries and chopped sage. Add the following to taste: salt, pepper and cayenne pepper. Saute for one minute, then add white wine, quinoa, maple syrup, and 1.5 cups (3 cups for 4 servings) water. Bring to a boil, then reduce heat to low and cover skillet with a lid. Cook for 18-20 minutes, until liquid evaporates and grains are tender.


Cook Swiss Chard

Return skillet from Step 3 to medium heat. Add 1 tbsp. (2 tbsp. for 4 servings) butter to skillet. When butter melts, add chard stems to skillet. Saute for 1-2 minutes until soft, then add garlic. Saute for 1 more minute, then add Swiss chard leaves and cook until tender. Remove skillet from heat. Season cooked chard with salt and pepper to taste.



Fold toasted pecans into quinoa. Divide quinoa mixture between serving dishes. Top with crumbled goat feta and chopped parsley. Serve sauteed Swiss chard on the side. Enjoy!

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