Healthy Recipes

Minestrone with rainbow chard and quinoa

Quinoa brings a boost of protein to this vegetable-packed broth.

By Max Adey
  • 15 mins preparation
  • 30 mins cooking
  • Serves 4 - 6
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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 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


  • 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.
  • undefined: Max Adey