Directions

1. In a medium saucepan bring broth to boiling. Stir in quinoa; reduce heat to low. Cook 15 to 20 minutes or until tender. Remove from heat and fluff with a fork; set aside.
2. In a large nonstick skillet heat oil over medium-high heat 1 to 2 minutes or until hot. Add onion, jalapeño, paprika and (if desired) chipotle; cook and stir 3 to 5 minutes or until softened. Add Swiss chard, chickpeas and lime juice. Cook and stir 3 to 5 minutes or until chard is wilted.
3. Transfer quinoa to a platter, top with chard mixture, and serve.