Quinoa Chard Pilaf Recipe - Allrecipes.com
Quinoa Chard Pilaf Recipe
  • READY IN 40 mins

Quinoa Chard Pilaf

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 20 mins
  • READY IN 40 mins
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Reviews More Reviews

Most Helpful Positive Review
May 15, 2006

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.

 
Most Helpful Critical Review
Oct 15, 2007

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.

 

105 Ratings

May 11, 2006

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!

 
Feb 16, 2007

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!

 
May 07, 2006

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.

 
Oct 07, 2008

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 salt, since we usually like our food with light flavor. I also used dried lentils, as mentioned by the other users, and it came out great!

 
Oct 11, 2007

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.

 
Nov 07, 2008

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.

 

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Nutrition

  • Calories
  • 224 kcal
  • 11%
  • Carbohydrates
  • 36.6 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 4.7 g
  • 7%
  • Fiber
  • 6.2 g
  • 25%
  • Protein
  • 9.6 g
  • 19%
  • Sodium
  • 323 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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