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Quinoa Chard Pilaf

Reviewed: Nov. 29, 2010
I like this recipe, and I like eating this type of fast, healthy, simple food. Some rated it as bland, but of course you need to add salt and pepper to taste as you would to any other recipe. I sliced up an inch of un-peeled ginger and threw it into the pot as everything cooked. I used dried lentils instead of canned: 1/2 cup black beluga lentils from Timeless Foods. I added an extra cup of water to compensate for the dried lentils. Instead of 4 cups of veggie broth, I used 2 cups of water and 2 cups of veggie broth to avoid that over-brothy flavor you can get from cooking with non-homemade veg broth. I used shiitake mushrooms for their rich flavor. It came out great! I think it will be a staple for me. Oh, and I used red quinoa, it's a little nuttier than white, but white is good, too.
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