We just returned from a week long family holiday and were greeted by not one but two bags of fresh organic produce from our new neighbours who just happen to be organic farmers! In it I found two different kids of kale, chard, cucumbers, rutabegas, onions and a head of leaf lettuce. I guess we’ll be eating greens for the next few nights! Not to worry, lucky for me we love greens and even if the kids change their mind halfway through I know I’ll eat their portions later! Since I haven’t been feeling my creative self as of late I googled chard + turnip + recipe, and found this recipe at Veg Box Recipes.  I kept the recipe almost exactly as is except I used butter instead of oil, cooked chick peas instead of a can of mixed beans, and a combination of cheddar and feta cheese instead of goat’s cheese. From cupboard to plate it took 40 minutes.

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The Result:

It was delicious. That lovely late summer greens taste was prominent, as was the taste of the rutabegas, but they were not overpowering. The topping was very yummy – I used a combination of cheddar and feta cheese. Although the girls didn’t like the mushrooms no matter how finely I diced them, they really enjoyed the natural flavours in this dish, as did my mom who showed up an hour later and finished off the leftovers. This is one meal that doesn’t even really need salt or pepper. I will be making this again.

For the bake:

2 Tbsp butter

1 medium onion, roughly diced

1 bunch of chard, chopped

2 cups vegetable stock

3 carrots, chopped into bite-sized pieces

2 turnips or rutabegas, chopped into bite-sized pieces

2 cups cooked chickpeas

Salt and freshly ground black pepper, to taste

For the topping:

4 cloves of garlic, minced

2 cups of mushrooms, finely diced

1 cup of quinoa (see directions below)

1/2 cup cheese

Salt and freshly ground pepper


  • Heat the oven to 400 F.
  • Rinse the quinoa well, simmer it in two cups of boiling water until the germ starts to separate, and then drain and set aside to cool. (This means only partially cook the quinoa. I ended up cooking it all the way through and it was still good, but if you do as the recipe suggests I believe that you will end up with a crunchier topping.)
  • Meanwhile, melt the butter and cook the diced onion until soft.
  • After two or three minutes, add the chard. When it is wilted, pour in the stock, and throw in the carrots, turnips, beans and seasoning.
  • Stir well, replace the lid and continue to simmer for around ten minutes.
  • Meanwhile, mix together the minced garlic, cooked and cooled quinoa, mushrooms and cheese in a large bowl.
  • Check the veggie mix for flavour, adjust as necessary and then spoon it into a large, lightly buttered baking dish.
  • Cover with the quinoa mix and bake in the oven for 20 minutes before switching the oven to grill and browning off the top for around five minutes.
  • When the dish is ready you will see that there is broth at the bottom of the dish – that is, if you ended up fully cooking the quinoa. If you didn’t it might not be there. Cooked or not, the quinoa will soak up your tasty broth. Just don’t be surprised if you see it.
  • Enjoy.

Serves 4.

Linked up at Foodie Friday at Designs by Gollum, Fight Back Friday at Food Renegade, Friday Food at Momtrends, Food on Friday at Ann Kroeker, Family Food Fridays at Get Healthy Cheap, Wholesome Whole Foods at Health Food Lover, Friday Favorites at Simply Sweet Home, Just Another Meatless Monday at Hey, What’s For Dinner Mom? My Meatless Mondays at My Sweet and Savory, Two For Tuesdays Blog Hop at Rendered Lard.

Welcome to Vegetarian Foodie Fridays! Where we’re not just Meatless on Mondays, but all week through! Hi! My name is Melodie and I’m a long time vegetarian who’s into real food, holistic nutrition, and healthy living but suffers from a sweet tooth! (I love homemade baked goods and ice cream). To learn more about why I became a vegetarian or why I choose to raise my children vegetarian please click on my links.

Carnival Guidelines

  • You do not have to be a vegetarian/vegan or have a vegetarian/vegan blog to participate.
  • Your dish must be completely meat-free (no fish or seafood and no meat based broths, etc). Eggs and dairy are fine. Desserts and other baked goods are welcome as are vegetarian friendly food-related and health posts.
  • Please link back to the carnival in your post.
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23 Responses to “Vegetarian Foodie Fridays: Chard and Vegetable Bake with Quinoa and Mushroom Topping”

  1. #1 Katie Riddle Says:

    August 27, 2010 at 12:38 am
  2. #2 Debbi Does Dinner Healthy Says:

    August 27, 2010 at 12:58 am
  3. #3 Christina @ Spoonfed Says:

    August 27, 2010 at 1:55 am
  4. #4 School food: Beyond swapping white for wheat | Spoonfed Says:

    August 27, 2010 at 1:58 am
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    August 27, 2010 at 5:06 am
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    August 27, 2010 at 6:15 am
  7. #7 Julie @ Get Healthy Cheap Says:
    August 27, 2010 at 6:51 am
  8. #8 Kristia@FamilyBalanceSheet Says:
    August 27, 2010 at 8:25 am
  9. #9 NancyC Says:

    August 27, 2010 at 9:06 am
  10. #10 Carol@easytobeglutenfree Says:

    August 27, 2010 at 10:41 am
  11. #11 the country cook @ Delightful Country Cookin' Says:

    August 27, 2010 at 11:31 am
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    August 27, 2010 at 1:17 pm
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    August 27, 2010 at 7:28 pm
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    August 27, 2010 at 8:36 pm
  16. #16 Ann Kroeker Says:

    August 29, 2010 at 10:12 pm

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