My next “new thing” is trying rainbow Swiss chard in Chicken, Chard and Quinoa soup. This builds on a prior new thing and I can use up my remaining quinoa. The recipe is from the Fast Ideas section of the Rachael Ray magazine and has a short list of ingredients:
- 6 cups chicken stock
- 1 cup quinoa
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 6 ribs celery, thinly sliced on an angle
- 1/2 bunch rainbow Swiss chard, stemmed (I used frozen)
- 2 cups shredded cooked chicken
- 1/3 cup thinly sliced basil
The recipe truly is a fast idea and comes together quickly as you boil the broth with the quinoa, garlic and olive oil about 8 minutes. Then you add the celery and chard to boil until the quinoa is tender, about another 5 minutes.
Add the chicken and basil for a quick weeknight meal that is a bit unique.
Dish up and enjoy!
My teenager wants this recipe for the cookbook I’m making him – time to buy more Swiss chard and quinoa!