Heat grapeseed, coconut, or another high smoking point oil to medium heat in a large skillet. Saute the carrots and diced chard ribs until begining to soften, approx. 3 min.
Add onion and saute another 2 minutes. Add greens, broth, thyme and oregano, cover with lid and turn heat on low to simmer until greens are soft, approx. 15 minutes. (I add some additional nutritional yeast at this step because the flavors blend well and it provides extra amino acids for us!)
Place quinoa in small pot with twice as much water and bring to a boil. Put lid on and reduce heat to simmer for 20 minutes leaving lid on.
In another skillet cook bacon and dry on paper towels before chopping into 1/2" pieces. Add to greens in other skillet. (If not using bacon, add some more of your favorite spices instead for more flavor.)
Add a few tablespoons of olive oil, and then some salt and pepper to quiona when done to season. Stir in nutritional yeast if using, or a handful of frozen green peas if desired.
To serve, ladle greens and carrots mixture over quinoa in a bowl and sprinkle with parmesan.
OTL 2012
