Name: Lentil, Swiss Chard & Mushroom Sauté with Feta over Quinoa
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 710 ml chicken or vegetable broth; 1 ½ (113 g) pkgs crumbled feta cheese; 135 ml French vinaigrette; 3 (255 g) cans lentils; 1 ½ cups quinoa; 3 (227g ) pkgs sliced white mushrooms; 1 ½ bunches Swiss chard; black pepper; extra virgin olive oil; Italian seasoning; salt

Lentil, Swiss Chard & Mushroom Sauté with Feta over QuinoaLentil, Swiss Chard & Mushroom Sauté with Feta over Quinoa — a 35-minute lunch recipe with 11 ingredients, serving 6.Ingredients

710 ml chicken or vegetable broth

1 ½ (113 g) pkgs crumbled feta cheese

135 ml French vinaigrette

3 (255 g) cans lentils

1 ½ cups quinoa

3 (227g ) pkgs sliced white mushrooms

1 ½ bunches Swiss chard

black pepper

extra virgin olive oil

Italian seasoning

salt

Instructions

In a medium saucepan, combine quinoa and broth; bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

Meanwhile, wash and dry chard; fold leaves in half lengthwise and slice off the stems. Cut leaves and stems into bite-sized pieces, keeping them separate. Place leaves in a medium bowl and set aside.

Preheat a large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add chard stems, mushrooms, and spices. Cook, stirring often, until veggies are tender, 5-6 minutes.

Meanwhile, drain and rinse lentils.

When the veggies are tender, add lentils to the pot and continue to cook until warmed through, 1-2 minutes.

Add chard leaves to the pot in handfuls, waiting for the leaves to wilt slightly before adding the next handful. Add vinaigrette and stir to combine. Remove from heat and cover to keep warm.

To serve, divide quinoa and lentil sauté between plates or bowls, then crumble goat cheese over top. Enjoy!

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