Pesto Tofu Quinoa with Stoneybrook Farm Rainbow Chard

This column is all about trying new things. In addition to enjoying a wide array of delicious, fresh, locally-produced food, I can try things that I've never had before. For instance, last week was my first experience cooking with , and this week I'm trying out Rainbow Chard.

Confession time: Until this summer, I didn't really know what chard was. It was a word I heard a lot and I knew granola types were super into it, but I didn't know what it was at all. Turns out it's just a leafy green, not unlike spinach. So this week, I stopped by the Stoneybrook stand at the Leesburg Farmer's Market and picked some up.

Stoneybrook, located in nearby Hillsboro, was started in 2006. Two years later, they received USDA organic certification and started their CSA. Today, the small farm has expanded to 100 acres and boasts clients including Inova.

In addition to veggies, Stoneybrook also provides organic grass-fed beef and chicken. They even have local organic dairy products that you can't find everywhere, such as raw cheeses.

The recipe I found for my chard is one that I had been meaning to try out for dinner. The original recipe called for kale (which is my new obsession), but the beautiful thing about these leafy greens is that you can generally substitute whatever you have on hand.

Pesto Tofu Quinoa with Stoneybrook Farm Rainbow Chard

• 2 Tbs extra-virgin olive oil
• a pinch of sea salt
• 3 cups cooked quinoa
• 1 cup corn, fresh or frozen
• 1 bunch Stoneybrook Farm Rainbow Chard, finely chopped
• 2 cups extra-firm tofu, browned in a skillet a bit
• 1/3 cup pesto
• 1/3 cup pumpkin seeds, toasted
• 1 pint roasted cherry tomatoes
• 2 cloves garlic, sliced

Preheat oven to 375. Toss the grape tomatoes with garlic and 1 Tbs of olive oil. Roast for about 20 minutes, or until tomatoes burst.

While tomatoes are roasting, heat 1 Tbs olive oil and salt in a large skillet over medium-high heat. Stir in the quinoa and corn and cook until hot and sizzling. Stir in the kale and then the tofu, cooking until tofu is heated through.

Remove the skillet from heat and stir in the pesto and pumpkin seeds. Mix well so the pesto is spread throughout. Turn everything out onto a platter and top with the cherry tomatoes.

The great thing about this dish is how versatile it is: Don't have pumpkin seeds? Toast pine nuts or almonds. You can add some goat or Parmesan cheese for a little richness, or you can substitute the tofu for chopped chicken breast. No matter what tweaks you make, it's going to be delicious.