Rainbow Swiss Chard

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!


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