Quinoa with chard and chickpeas from Wild About Greens: 125 Delectable Vegan Recipes for Kale, Collards, Arugula, Bok Choy, and Other Leafy Veggies Everyone Loves by Nava Atlas

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • cespitler on November 02, 2012

    This reminded me a bit of Heidi's Lemony Chickpea Stir-fry Recipe (http://www.101cookbooks.com/archives/lemony-chickpea-stirfry-recipe.html) so I improvised a bit to brown the chickpeas further than the recipe in the book suggested. It's delicious even without the quinoa, which I'll cook up tomorrow. I can imagine that almost any chopped or sliced vegetables and tofu would blend in easily and make this a fuller dish. Some roasted tomatoes would be absolutely splendid!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.