Quinoa cooks right in the soup without soaking up too much liquid. If you'd like to change to a heartier grain like farro or barley, cook it separately, and stir in during the last 5 minutes of simmering to reheat. Use any combination of delicate green vegetables, such as snow peas, spinach, frozen green peas, or edamame. Stir in a couple of teaspoons of fresh lemon juice for an extra dose of brightness just before serving.
1 tablespoon olive oil
1/2 cup chopped yellow onion
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
4 garlic cloves, sliced
5 cups unsalted chicken stock (such as Swanson)
1 cup (1/2-in.) diced red potatoes (about 2 medium)
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.
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