Ingredients
|
---|
Amt.
|
Measure
|
Ingredient
| | | | 1 | cup | Quinoa | 1 | serving | Chicken Breast | 2 | cups | chicken broth or stock | 1 1/2 | stalk, small (5\" long) | celery | 1 | cup, chopped | Carrots | 1 1/2 | cup (8 fl oz) | water | 1 | small | Onion, chopped | 1 | tablespoon | oil, canola |
|
Steps
|
---|
Sequence
|
Step
|
---|
| 1 | Cook carrots, celery and onions in the pot with oil until soft. | 2 | Mix in quinoa,chicken broth and water; bring to a boil | 3 | Reduce heat and simmer for approx. 12 minutes (until quinoa softens) | 4 | While soup simmers sauté chicken until cooked through | 5 | Shred chicken or cut into bite sized pieces and add to soup | 6 | Simmer for approx. another 5 minutes, until hot | 7 | Season to taste (Cajun, salt, pepper ect.) | 8 | Garnish with lemon and parsley | 9 | Enjoy |
|