Lentil, Swiss Chard & Mushroom Sauté with Feta over Quinoa

Directions

1. Cook quinoa in broth until tender, then remove from heat and let it rest, covered, for 5 minutes.
2. Wash and dry the Swiss chard; separate leaves and stems, then chop both into bite-sized pieces and set the leaves aside.
3. Preheat a nonstick skillet over medium-high heat and swirl in a little olive oil to coat the bottom.
4. Add chard stems, mushrooms, and Italian seasoning with a pinch of salt and pepper; sauté until the vegetables are tender, about 5 minutes.
5. Rinse and drain the lentils while the vegetables cook, keeping them ready for the skillet.
6. When the vegetables are starting to soften, stir in the lentils and heat just until warmed through, about 1 minute.
7. Add the chard leaves in batches, waiting for each handful to wilt before adding the next; stir in the vinaigrette and mix to combine, then remove from heat and cover to keep warm.
8. To serve, divide the quinoa and lentil mixture between plates and crumble feta over the top.