Recipe By ASTROPHE
Rating
Published Mar 10th
Prep 20m Cook 20m Additional - Ready In 40m
Servings 8 servings Calories 224.1

This simple vegan dish combines the distinctive, nutty flavor of quinoa with chard, mushrooms, and lentils. Try using rainbow chard for a colorful effect!

Recipe Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 cups uncooked quinoa, rinsed
  • 1 cup canned lentils, rinsed
  • 8 ounces fresh mushrooms, chopped
  • 1 quart vegetable broth
  • 1 bunch Swiss chard, stems removed

Cooking Directions

  1. 1 Heat the oil in a large pot over medium heat. Stir in the onion and garlic, and saute 5 minutes, until onion is tender. Mix in quinoa, lentils, and mushrooms. Pour in the broth. Cover, and cook 20 minutes.
  2. 2 Remove the pot from heat. Shred chard, and gently mix into the pot. Cover, and allow to sit 5 minutes, or until chard is wilted.

Nutrition Facts

  • Calories 224.1
  • Carbohydrate 36.6 g
  • Fat 4.7 g
  • Fiber 6.2 g
  • Protein 9.6 g
  • Saturated Fat 0.6 g
  • Sodium 323.3 mg
  • Sugar 3.2 g

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Reviews

  1. I just made this as written except I used dried lentils - I want to eat more chard (I'm growing it in my backyard) but I don't like it much - it was easy to eat in this recipe! I really liked it and will make it often.
  2. What a power meal! It was delicious. I made a few changes... I used 1 cup quinoa and 1 cup amaranth. I dry-roasted the grains in the pot first took them out and then started the recipe from saute-ing the onions and garlic. I used half veg. broth and half water with a dash of - Read more ...
  3. I love quinoa but I found this recipe very bland even after adding oregano and basil as one other reviewer recommended. I don't think I would make it again.
  4. Tried this recipe a few months ago. It was my first experience with quinoa and I must say I was VERY impressed. Quinoa is now a staple food in my house. Simple satisfying and flavorful I've passed this on to everyone I know who cooks.
  5. Love this recipe! Healthy tasty beautiful. I made a big batch of this (it makes alot) and had it for packing my lunch all week. Quinoa is a very low sodium wheat free non-gluten whole grain rich in antioxidants and dietary fiber. Drizzle it with flax oil and some wheat free Tamari sauce - yum!
  6. Overall I really enjoyed this although it was a bit bland. I added some tomato sauce once it cooled down and it was delicious.
  7. Very yummy! I did make a few little modifications though. 1st of all I didn't have quinoa so I used brown rice. I also used dry red lentils instead of canned. I threw in 3 bay leaves with the garlic and onion and left them in the pot to simmer with everything. I chopped up - Read more ...
  8. This is an excellent recipe. I didn't have any mushrooms so I used a can of tomatoes with basil and garlic. I also added dried lentils when the quinoa was added so I used a bit more water and the juice from the diced tomatoes. Some salt and pepper and seasoned to our taste. It - Read more ...
  9. I always forget how flavorful vegetable stock can be. This recipe was delicious! I used dry lentils instead of canned and it was still good. You can can add more chard than the recipe says if you like the green stuff (I do!) Thanks for a great quinoa recipe!
  10. This was pretty good but a little bit bland - I added 1 tsp each of dried basil and oregano omitted the mushrooms used a packet of frozen spinach instead of the chard and added 1 pound of wood roasted salmon - great complete meal for dinner.
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