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