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.
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
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 was very filling and the vegetable broth gave it depth. Will definitely make again. - 15 May 2006 (Review from Allrecipes US | Canada)
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! - 11 May 2006 (Review from Allrecipes US | Canada)