Found on Allrecipes.com 8 Servings
1 TB Olive Oil
1 Onion, diced
3 cloves Garlic, minced
2 cups uncooked Quinoa, rinsed
1 cup canned Lentils, I would use the small dried french lentils that cook quickly rather than canned.
8 oz fresh Mushrooms, chopped
1 qt Eatwell Farm Chicken Stock or a good Vegetable Broth
1 bunch Swiss Chard, stems removed (I would use the stems but cut the very bottom off and chop up the stem pretty small)
Heat the oil in a large pot over medium heat. Stir in the onion and garlic, and sauté 5 minutes, until onion is tender. Mix in quinoa, lentils and mushrooms and the stems if you are using them. Pour in the broth. Cover and cook 20 minutes. Remove the pot from the heat. Shred chard and gently mix into the pot. Cover, and allow to sit 5 minutes or until chard is wilted.