Rainbow Chard with Apricot Salsa

This seasonal variation of chard comes alive with the help of tree-ripened apricots presented in a delicious apricot salsa. Toss some black beans into the chard and serve it over protein-packed quinoa. Individual servings will be topped with apricot salsa and a grating of sharp cheddar cheese. This one’s sure to light up your taste buds!
Grocery List: Rainbow Chard with Apricot Salsa
Download List

Rainbow Chard with Black Beans and Apricot Salsa

Produce

garlic (if needed)

sweet onion (if needed)

1 bunch rainbow chard

1 bunch fresh cilantro

1 Anaheim pepper 

1 jalapeno pepper 

1 green bell pepper 

7 fresh apricots

2 limes

Canned/Dried Foods

quinoa (if needed)

one 15 oz. can black beans

one 15 oz. can no-salt diced tomatoes

low sodium vegetable broth (if needed)

balsamic vinegar (if needed)

low sodium soy sauce (if needed)

white wine to cook with (if needed)

Frozen Foods

Meat/Fish/Poultry

Chilled Foods/Dairy

extra-sharp cheddar cheese (if needed)

Nutritional Value: Rainbow Chard with Apricot Salsa

Rainbow Chard with Apricot Salsa

Nutritional Analysis

Per Serving

Calories: 580

Protein: 26 g

Carbohydrates: 89 g

Total Fat: 14 g

(Saturated Fat:) 4 g

Dietary Fiber: 23 g

Cholesterol: 15 mg

Sodium: 840 mg

% calories from fat: 21.8 %

Serving Size:

Five ounces of cooked quinoa with ½ of the greens mixture topped with 2/3 C Apricot Salsa.