Update: I make this every year now. I now add a red and yellow bell pepper for color, and I've recently discovered it looks prettier with red quinoa rather than regular. I always used dried lentils.:::
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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Update: I make this every year now. I now add a red and yellow bell pepper for color, and...