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1
Bring a large pot of water to a boil while you strip leaves from chard ribs.
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2
Wash leaves in 2 changes of water and cut ribs into 1/4-inch dice.
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3
You should have about 1 cup diced chard ribs.
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4
When water comes to a boil salt generously and add chard leaves.
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5
Blanch just until wilted, about 1 minute.
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6
Transfer to a bowl of cold water, drain and squeeze out excess water, taking chard up by the handful.
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7
Chop medium-fine and set aside.
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8
You should have about 1 cup chopped blanched chard.
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9
In a large, heavy skillet heat 2 tablespoons olive oil over medium-high heat and add diced chard ribs.
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10
Saute for 1 to 2 minutes and add squash.
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11
Allow to brown in the pan without stirring for a couple of minutes, then toss in the pan and saute for 10 minutes, tossing or stirring in the pan occasionally.
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12
Season with salt and continue to cook, tossing or stirring in the pan occasionally, for another 8 to 10 minutes, until tender and lightly colored.
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13
Add remaining teaspoon of olive oil and garlic, chard and Aleppo pepper and toss together.
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14
Cook, stirring often, for another 3 to 4 minutes, until chard is evenly distributed throughout and garlic is fragrant.
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15
Add quinoa and toss together until evenly distributed and warmed through.
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16
Taste and adjust seasoning.
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17
Remove from heat and serve.
