2 tablespoons olive oil
1/2 cup carrots – chopped
1/2 cup celery – chopped
1/2 cup onion or onion – chopped
2 glasses of water
3 cups chicken broth or broth
1/2 cup quinoa – rinse
2 cups chicken – boiled and diced
1/4 cup parsley – finely chopped
1/2 teaspoon garlic powder
1/2 teaspoon fresh black pepper
1/2 teaspoon salt
In a large saucepan, heat 2 tablespoons olive oil over medium heat.
Add ½ a cup of chopped carrots, ½ a cup of chopped celery and ½ a cup of chopped onions or chives in the heated oil and simmer for about 5 minutes or until the vegetables just start to brown.
Stir in 2 cups water and 3 cups chicken broth or broth and bring to a boil.
Stir ½ a cup of rinsed quinoa, 2 cups boiled and diced chicken, ¼ a cup of finely chopped parsley, ½ a teaspoon of garlic powder, ½ a teaspoon of black pepper and ½ a teaspoon of salt. Cover the pan, reduce the heat to low and cook for 20 minutes.
Adjust the spice if necessary and serve. This recipe gives approximately 8 servings of one cup.