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Ingredients
2 Tablespoons olive oil
1 Sweet onion, diced
2 Large carrots, sliced diagonally
2 Celery ribs, cut in half length wise & sliced diagonally
3 Garlic cloves, minced
1 Bay leaf
1 1/2 Teaspoons dried thyme
8 Cups chicken broth
2/3 Cups quinoa, rinsed well
1 1/2 Cups cooked chicken, cut into bite size pieces
Salt & pepper to taste
Instructions
In a large stock, heat the oil over medium heat, add the onion, carrots, celery, garlic, bay leaf, and thyme and cook, stirring occasionally, until the vegetables are just softened, about 5 minutes.
Add chicken stock and quinoa and bring it to a boil.
Reduce heat and simmer until the quinoa is cooked, about 15-20 minutes.
Stir in the chicken and cook until chicken is thoroughly heated.
Remove the bay leaf before serving.