½ Tbsp. olive oil
½ small onion, diced
1 tsp. minced garlic (can use garlic scapes)
1 cup uncooked quinoa, rinsed
½ cup cooked lentils
1 cup chopped fresh mushrooms
2 cups vegetable broth
3 cups chopped Swiss chard greens
6-ounce bag dried cranberries
½ cup poppy seed dressing
Directions: Heat the oil in a large pot over medium heat. Stir in onion and garlic; sauté 5 minutes or until the onion is tender. Mix in quinoa, lentils, mushrooms and broth. Cover and simmer 20 minutes; remove from heat. Gently mix chard into the pot; cover and let sit 5 minutes or until chard is wilted. Stir in cranberries and dressing; chill at least one hour to allow flavors to blend.
Makes about 5 cups. Per ½ -cup serving: 170 calories, 5 g fat, 3 g protein, 28 g carbohydrate,
3 g fiber, 230 mg sodium
What is quinoa??
Quinoa is a great rice or grain alternative. It cooks faster than rice, and provides all 9 essential amino acids, making it a complete protein. Quinoa is actually a seed, native to South America. It tastes great and can be found boxed in many grocery stores, or available in bulk from food co-ops. The most common quinoa variety is tan in color, but red quinoa is also available.