Quinoa Pilaf with Silverbeet

    40 minutes

    This simple vegan dish combines the distinctive, nutty flavour of quinoa with silverbeet, mushrooms and lentils. Spinach leaves work well in this recipe too.

    119 people made this

    Serves: 8 

    • 1 tablespoon olive oil
    • 1 onion, diced
    • 3 cloves garlic, crushed
    • 375g quinoa, rinsed
    • 200g red lentils, rinsed
    • 280g mushrooms, chopped
    • 4 cups (1 litre) vegetable stock
    • 1 bunch silverbeet, stems removed

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Heat the oil in a large pot over medium heat. Stir in the onion and garlic, and cook 5 minutes until onion is tender. Mix in quinoa, lentils and mushrooms. Pour in the stock. Cover, and simmer 20 minutes.
    2. Remove the pot from heat. Chop silverbeet, and gently mix into the pot. Cover, and allow to sit 5 minutes or until the silverbeet is wilted.

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    Reviews in English (93)


    Used different ingredients. This is an excellent recipe. I didn't have any mushrooms, so I used a can of tomatoes with basil and garlic. I also added dried lentils when the quinoa was added so I used a bit more water and the juice from the diced tomatoes. Some salt and pepper and seasoned to our taste. It was very filling and the vegetable stock gave it depth. Will definitely make again.  -  29 Sep 2008


    LOVED this recipe! It is easy to make and was delicious.  -  07 Mar 2012


    Used different ingredients. This was pretty good but a little bit bland - I added 1 tsp each of dried basil and oregano, omitted the mushrooms, used a packet of frozen spinach instead of the silverbeet, and added 1 pound of wood roasted salmon - great complete meal for dinner.  -  29 Sep 2008