Quinoa Chard Pilaf

Quinoa Chard Pilaf

82 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
ASTROPHE
Recipe by  ASTROPHE

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

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  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. 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.

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Reviews (82)

Rate This Recipe
krs
47

krs

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.

yummio
32

yummio

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!

NY Foodie
28

NY Foodie

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!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 224 cal
  • 11%
  • Fat
  • 4.7 g
  • 7%
  • Carbs
  • 36.6 g
  • 12%
  • Protein
  • 9.6 g
  • 19%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 323 mg
  • 13%

Based on a 2,000 calorie diet

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