Herbed Vegetable Quinoa Soup With Swiss Chard

Delicious as it Looks's Note:

I came up with this recipe as a way to incorporate more greens into my diet. It is a wonderful blend of flavors that's perfect on a cold winter day. Gluten-free and vegan too!

• Total Time: 45 mins
• Prep Time: 20 mins
• Cook Time: 25 mins

Ingredients:

Servings: 6

• 1 1/2 tablespoons extra virgin olive oil
• 1/2 large onion, chopped
• 2 garlic cloves, minced
• 2 cups sliced carrots
• 2 cups sliced celery
• 8 ounces white button mushrooms, sliced
• 2 teaspoons dried basil
• 1 teaspoon dried rosemary leaves, crushed
• 1/2 teaspoon dried thyme
• 1/2 teaspoon fresh ground black pepper
• 64 ounces vegetable broth
• 1/2 cup quinoa, rinsed
• 4 cups chopped swiss chard leaves

Directions:

1. Heat oil over medium heat in a large pot or Dutch oven. Add onion, garlic, carrots, celery, mushrooms, herbs and pepper and sauté until onions and mushrooms are tender, about 10 minutes.
2. Add broth and quinoa, bring to a boil, reduce heat and simmer for 15 minutes, or until quinoa and carrots are tender.
3. Meanwhile, bring a large pot of water to a boil, add Swiss chard and boil for 3 minutes, or until tender. Drain. Stir chard into soup. Serve.