Quinoa Pilaf with Swiss Chard

    40 mins

    For the vegan and health-conscious, this is a simple meal that's rich in protein and folate. Spinach is also a good alternative to swiss chard.

    114 people made this

    Serves: 8 

    • 1 tablespoon olive oil
    • 1 onion, diced
    • 3 cloves garlic, crushed
    • 375g quinoa, rinsed
    • 200g red lentils, rinsed
    • 280g mushrooms, chopped
    • 1litre vegetable stock
    • 1 bunch swiss chard, stems removed

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Heat the oil in a large pot over medium heat. Stir in the onion and garlic, and cook 5 minutes until onion is tender. Mix in quinoa, lentils and mushrooms. Pour in the stock. Cover, and simmer 20 minutes.
    2. Remove the pot from heat. Chop chard, and gently mix into the pot. Cover, and allow to sit 5 minutes or until the chard is wilted.

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    Reviews and ratings
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    Reviews in English (93)


    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.  -  15 May 2006  (Review from Allrecipes US | Canada)


    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!  -  11 May 2006  (Review from Allrecipes US | Canada)


    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!  -  16 Feb 2007  (Review from Allrecipes US | Canada)