Rating: 4 stars
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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.

Adam Hickman
This Story Originally Appeared On cookinglight.com

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Credit: Jennifer Causey; Food Styling: Margaret Monroe Dickey; Prop Styling: Mindi Shapiro Levine

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Yield:
Serves 4 (serving size: about 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

238 calories; fat 5.1g; saturated fat 0.8g; mono fat 2.9g; poly fat 1g; protein 18g; carbohydrates 31g; fiber 4g; cholesterol 24mg; iron 2mg; sodium 514mg; calcium 49mg; sugars 6g.
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