Peanut Quinoa Salad with Chard and Avocado

Instructions

1. In a medium pot, combine the quinoa and 2 cups of water and bring to a boil. Reduce the heat to low and simmer, covered, for about 12-15 minutes, until the liquid is absorbed and the quinoa is cooked through.
2. Remove the chard leaves from the stem, composting the stems or freezing them for later use. Slice the chard leaves into ribbons.
3. Heat a large skillet over medium-low heat. Coat the skillet with the olive oil, then add the garlic and cook for 1 minute, until fragrant. Add the chard leaves. Cook, stirring occasionally, until the leaves are wilted, approximately 5-10 minutes.
4. Open the avocado, remove the pit, and carve each half into several slices lengthwise.  
5. In a large serving bowl, combine the cooked quinoa, cooked chard, avocado slices, peanuts, cheese, and red pepper flakes. Toss gently until combined. Taste and adjust seasoning, adding salt and pepper if needed.