Yield
Serves 4 (serving size: about 1 1/4 cups)
Photo: Jennifer Causey; Food Styling: Margaret Monroe Dickey; Prop Styling: Mindi Shapiro Levine

How to Make It

Heat a large saucepan over medium. Add oil to pan; swirl to coat. Add onion, salt, pepper, and garlic to pan; sauté 5 minutes or until onion is tender. Add stock, potatoes, and quinoa; bring to a simmer. Cook 20 minutes or until potatoes are tender and quinoa is done. Stir in chicken and sugar snap peas; cook 5 minutes. Stir in tomato, dill, and lemon rind.

You May Like

Ratings & Reviews