Vegan Recipe Quinoa & Chard

Recipe from inmamaskitchen.com

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Quinoa and Chard with Sherry-Glazed Mushrooms - a Vegan Recipe

Succulent sherry-glazed mushrooms transform an unassuming grain and greens dish into a spectacular meal. Quinoa is especially protein rich, but if you prefer more substance in this recipe, a cup of cooked white beans or slivers of seitan can be added to the mushrooms.

1 cup quinoa, well rinsed
2 cups vegetable broth
Salt
6 ounces chard, coarsely chopped
1 tablespoon olive oil
5 scallions, minced
12 ounces cremini mushrooms, sliced
3 tablespoons dry sherry
1 teaspoon agave nectar or sugar
2 tablespoons freshly squeezed lemon juice
1 teaspoon minced fresh thyme, or 1/2 teaspoon dried
1/4 teaspoon freshly ground black pepper

Method

Combine the quinoa and broth in a saucepan and bring to a boil. Add the salt to taste, reduce the heat to medium-low, cover, and simmer until the quinoa is cooked, 15 to 20 minutes. After 10 minutes of cooking, remove the lid, stir the chard into the quinoa, then cover again to finish cooking.

While the quinoa is cooking, heat the oil in a skillet over medium heat. Add the scallions and mushrooms and cook until the mushrooms soften, about 3 minutes. Add the sherry, agave, lemon juice, thyme, pepper, and salt to taste. Cook, stirring, to glaze the mushrooms, about 3 minutes. When ready to serve, spoon the quinoa and chard onto plates or into a large shallow bowl. Top with the mushroom mixture. Serve hot.

Serves: 4

—From Quick-Fix Vegan by Robin Robertson / Andrews McMeel Publishing

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