Set a shallow Dutch oven or different oven-safe, lidded pan that may maintain the greens in a single layer over medium warmth. Pour within the olive oil, and when it shimmers, add the onion and cook dinner, stirring, till it softens and calmly browns, about 5 minutes. Add the soaked rice and lentils, the chopped vegetable flesh, 1/2 cup of the water, the parsley, quinoa, 1 tablespoon of the lemon juice, the spice combine and 1/2 teaspoon of the salt. Prepare dinner, stirring continuously, till the rice and lentils begin to soften barely, about 10 minutes.