Minestrone with rainbow chard and quinoa

Quinoa brings a boost of protein to this vegetable-packed broth.
Minestrone with rainbow chard and quinoaChris Chen
4 - 6

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.



1.Heat 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.

Related stories