Swiss Chard, Tuna & Quinoa Casserole

Cut the winter squash in two, remove seeds, peel it and cut into 3/4" cubes

Cook the quinoa in vegetable broth with the squash, 1 teaspoon of olive oil and the bay leaf, as directed on package

Meanwhile, wash the swiss chard thouroughly under water then cut stems into 3/4" pieces and the leafs coarsly

In a large pan, heat the rest of the olive oil at medium/high heat and cook the swiss chard stems for 3 minutes

Lower heat to medium, add the swiss chard leafs a bunch at a time and cook till tender

Add tuna, taragon and ground black pepper, mix well, cover and let stand on low heat till tuna gets warm

Add the quinoa & squash mix to the pan, mix well and serve

Enjoy!