Reviewed: Oct. 27, 2009

My family loved this! Super tasty. Love the texture. And pretty filling. Will definitely make it again!

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Reviewed: Oct. 3, 2009

Thanks for a great recipe. I made this as a side for dinner with a group of friends, and it was a unilateral hit, two people asked me for the recipe! Like many people, I used what I had around, and swapped in red quinoa, and spinach for the chard, but the basic flavour and texture combination remained the same. This will certainly become a go-to recipe .

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AngryJonny

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Reviewed: Sep. 28, 2009

Very good healthy recipe! I always add a hodgepodge of whatever vegetables I have around to the mix. Delicious and healthy!

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HR

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Reviewed: Aug. 23, 2009

So, I'm a member of a CSA this year for the first time, and I'm trying to find ways to work new veggies into my diet. And I didn't like Chard the first time I tried it, and i'd never ever tried Quinoa. This recipe has become a staple, quite literally, in my diet. It's become a joke at work, because everyone wants to see what variation I've done this week! But this starting point is excellent! It's on the stove right now, chard a'wilting, getting ready to take for lunch tomorrow. I've added black beans, lima beans, kale, tomatoes, and i usu omit the mushrooms because they're not a favorite of mine. But it is hard to beat the way it's written. Thank you for this recipe. I don't remember what i used to have for lunch before i found it!!

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MAGGIEMAY84

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Reviewed: Aug. 12, 2009

An excellent milder side dish to accompany a meat with stronger flavor.

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Diane's Midwest Cooking

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Reviewed: Aug. 7, 2009

This was great for my over abundance of home grown Rainbow Chard. The chard is very tender compared to storebought, which might make a difference in the taste for some. Canned lentils aren't available at my grocery, so I've used canned pigeon peas or dry lentils. I put the chopped stems in with the garlic/onions, and I've been known to sprinkle it with parmesan, at someone else's suggestion. Recently I doubled the recipe and used 2 Cups quinoa, and 2 Cups of couscous. The couscous was cooked separately and stirred in with the chard. No matter how many servings you make, there's a ton and it's better the next day after the flavors meld. There will always be people begging for leftovers!

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msaunt

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Reviewed: Jul. 31, 2009

Good recipe - looks bland, but looks are deceiving because it's pretty flavorful. May add one more garlic clove next time...

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Stacy

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Reviewed: Jul. 8, 2009

This makes alot and the quinoa is a little overpowering. Use half the amount of quinoa and broth. I added a can of quatered water chestnuts for crunch and the grated parmesan cheese, it really boosted the flavor.

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JerseyLaker

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Reviewed: Jun. 17, 2009

I thought this recipe was very good. Im always in search of ways to make quinoa tastier. My only suggestion would be to use something like spinach next time because the chard did not wilt very well. I topped it with a sprinkle of grated Parmesean cheese which really enhanced the flavor. I will definitely make this again.

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jesll27

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Reviewed: May 29, 2009

An absolutely perfect addition to my strict eating regimen! I opted for partially cooking raw lentils, otherwise following the recipe. Next time I make it, I will probably add more swiss chard, a great tasting ingredient in this recipe!

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mickeycooks

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Reviewed: May 10, 2009

I have just discovered quinoa and chard, so I was happy to have found this recipe. I used black beans instead of lentils because my local Ralphs didn't have canned lentils. I also added a little cheese to it before serving it. It was quite tastey. I cut the recipe in half since it was just me - I have enough leftover to last another 2-3 meals.

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pasgirl

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Reviewed: Apr. 28, 2009

Not bad, but honestly next time I won't add the swiss chard. I like chard crisp, but I guess I'm not a fan of it limp/cooked/warm. I also didn't have vegetable stock, so I had to use chicken stock. Pretty good, but I will try veggie next time. I also didn't use mushrooms. I added a can of black beans instead.

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Katherine

Cooking Level: Intermediate

Home Town: Cairo, Al-Qahirah, Egypt

Living In: Fairfax, Virginia, USA

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Reviewed: Apr. 24, 2009

Delicious recipe! It was hard to stop eating it. I doubled or tripled the garlic and added 5 chopped medium potatoes and tarragon. Wow! Thanks, ASTROPHE. I will make this again. It's so versatile.

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borges

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Reviewed: Apr. 11, 2009

I was happy to stumble upon this dish because I happened to have on hand everything but the mushrooms! I was especially happy to use up the Swiss chard I had in the fridge. Very simple recipe, and I bastardized it a bit with some chicken broth and diced cooked chicken breasts. (I'm not a vegeterian, but I love vegetarian/vegan recipes because they're often healthy.) To me the chard takes a bit getting used to, but overall this turned out deliciously and I'm eating a big steaming bowl of it even as I type!

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RiaLucia

Cooking Level: Expert

Home Town: Cranberry Twp, Pennsylvania, USA

Living In: Vista, California, USA

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Reviewed: Apr. 10, 2009

Simple and flavorful. Those who thought it to be bland...?? have lost their tastebuds. I used Rapunzel vegan bouillon with herbs and it was a near perfect meal. The rainbow chard bleeds throughout the dish by the next day though.

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sarahjane85

Cooking Level: Expert

Home Town: Duluth, Minnesota, USA

Living In: Austin, Texas, USA

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Reviewed: Feb. 17, 2009

my boyfriend and I loved this recipe. we've just started cooking with quinoa, and this was easy to make and tasted great. we each brought the leftovers for lunch today.

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GoVeganGo

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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Reviewed: Jan. 29, 2009

Bland, bland and more bland. That's even after I added some dried oregano and dried thyme, freshly ground black pepper and salt.

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emandme

Cooking Level: Intermediate

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Reviewed: Nov. 11, 2008

Not that great. Used spinach instead of chard. Pretty boring.

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MABELLA

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Reviewed: Nov. 7, 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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cindys6436

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Reviewed: Oct. 7, 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!

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NSA453

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Quinoa Chard Pilaf

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