About this recipe:This simple vegan dish combines the distinctive, nutty flavour of quinoa with chard, mushrooms and lentils. Dark baby spinach leaves or curly kale work well, too.
1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
350g (12 oz) quinoa, rinsed
1/2 (400g) tin lentils, rinsed
250g (9 oz) fresh mushrooms, chopped
1L (1 3/4 pints) vegetable stock
1 bunch Swiss chard, stems removed
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Method Prep:20min › Cook:20min › Ready in:40min
Heat the oil in a large pot over medium heat. Stir in the onion and garlic, and sauté 5 minutes until onion is tender. Mix in quinoa, lentils and mushrooms. Pour in the stock. Cover, and simmer 20 minutes.
Remove the pot from heat. Chop chard, and gently mix into the pot. Cover, and allow to sit 5 minutes, or until chard is wilted.
Easy to make and very tasty. I've tried it using Swiss chard and also fresh spinach - both worked well. Even my daughter who hates mushrooms picked them all out and said she "really liked" the rest of it! - 15 Jun 2013