Minestrone is packed with vegetables, and the addition of quinoa in place of the usual pasta or rice gives this version a protein boost. Try substituting the rainbow chard with English spinach or the broccoli with cauliflower, too.
Minestrone with rainbow chard and quinoa
Quinoa brings a boost of protein to this vegetable-packed broth.
- 15 mins preparation
- 30 mins cooking
- Serves 4 - 6
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Ingredients
- 1 tbsp olive oil
- 2 celery stalks, diced
- 1 red onion, finely chopped
- 1 carrot, diced
- 3 small garlic cloves, finely chopped
- 2 tsp fennel seeds
- 1 tsp dried chilli flakes
- 1 litre (4 cups) chicken or vegetable stock
- 400 gm canned cherry tomatoes
- 6 thyme sprigs
- 2 rosemary sprigs
- 60 gm quinoa, rinsed
- ½ bunch rainbow chard, stalks finely chopped and leaves coarsely chopped
- 400 gm canned chickpeas, drained and rinsed
- 1 small head broccoli, cut into florets
Method
- 1Heat oil in a large saucepan over medium heat, add celery, onion, carrot and garlic and stir occasionally until softened and light golden (5-7 minutes). Add fennel seeds and chilli and stir until fragrant (1-2 minutes), then add stock, tomatoes and herbs, season to taste and bring to the boil. Reduce heat to medium and simmer until well flavoured (8-10 minutes). Add quinoa, stir once to prevent it sticking, then simmer until par-cooked (5 minutes). Add chard stalks and simmer until slightly softened (2 minutes), then add leaves, chickpeas and broccoli and simmer until tender and quinoa is cooked (2-3 minutes). Remove herb sprigs, season to taste and serve.
