This vegetarian quinoa bowl recipe with Pro-Chi lentils is delicious and so good for you. I love the Swiss Chard in it, but can also sub kale in for the chard leaves if you prefer.

1 T. Olive oil

4 Swiss Chard leaves

1 Shallot, minced

1 1/2 C. Quinoa

3 C. Water

1 T. Butter (or vegan butter)

2-3 Green Onions chopped (white part discarded)

Salt and Pepper

1/4 C. Cashews, roughly chopped

1/4 C. Simply Salted Pro-Chi

Remove center ribs from chard leaves by pulling stem and leaf in opposite directions. Chop ribs and set them aside. Separately chop leaves and set aside, as well. In a medium saucepan, heat olive oil over medium heat. Then, add chopped chard ribs and let sauce 1-2 minutes (eliminate this step if using kale and use only leaves). Add shallots and let cook and additional minute.  Next, add quinoa and stir to coat with oil from pan. Add water, butter, and a pinch of salt. Bring to boil and then cover pan with foil and reduce to simmer.  

Let cook for about 15 minutes until water is all but absorbed and quinoa is tender and moist.  Reduce heat to very low and add in chard, and stir until just wilted and remove pan from heat. Add green onions and stir. Taste.  Lastly, season with additional salt and pepper if needed.  Top with cashews and Pro-Chi. Enjoy!


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