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1
Preheat oven to 450F.
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2
and butter a 2-quart shallow baking dish.
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3
Prick each potato with a fork 3 times and bake on a sheet in middle of oven about 1 hour, or until very tender.
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4
While potatoes are baking, in a bowl wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle before pouring off most of water, until water runs clear and drain in a fine sieve.
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5
In a saucepan combine quinoa with 2 cups salted water and bring to a boil.
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6
Simmer quinoa, covered, until all liquid is absorbed, about 15 minutes, and remove lid.
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7
In a skillet heat 1 tablespoon oil over moderate heat and cook bread crumbs until golden brown.
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8
Season crumbs with salt and pepper.
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9
While quinoa is cooking, finely chop reserved Swiss chard stems and coarsely chop leaves, keeping both separate.
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10
In a deep heavy 12-inch kettle heat remaining 3 tablespoons oil over moderate heat and cook stems until tender, about 5 minutes.
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11
Stir in leaves, a handful at a time, and stir in garlic, tossing.
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12
Cook leaves until just wilted, about 4 minutes.
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13
Remove kettle from heat and stir in quinoa until combined well.
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14
Season mixture with salt and pepper.
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15
Reduce temperature to 350.F.
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16
When potatoes are cool enough to handle, peel and mash with a fork.
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17
Season potatoes with salt and pepper.
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18
With a large spoon drop mounds of potatoes and Swiss chard mixture in baking dish, alternating them decoratively to cover bottom, and smooth top.
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19
Top gratin with bread crumbs.
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20
Bake gratin in middle of oven about 30 minutes, or until hot.
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21
Cool gratin 5 minutes before serving.
