Ingredients
2 1/2 cups broth
1 cup quinoa
1 tbsp olive oil
1/2 cup shiitake mushrooms
1/2 cup celery
1/2 cup leek (white/pale green)
1/2 cup red, orange, yellow pepper each
2 cups shredded Swiss chard tops
2 tbsp Parmesan cheese, shredded
1 tbsp butter
Preparation
Bring broth to boil. Stir in quinoa. Cook for 15 minutes. Let sit for 5 minutes. Fluff. Warm oil in frying pan and sauté vegetables 5 minutes. Stir in quinoa and chard, sauté 2 minutes. Add parm and butter, combine.
