Friday, July 5, 2013


In preparation for an upcoming busy fall, I'm filling our freezer. I wanted to make a healthy soup without pasta so instead I used quinoa.
10 cups chicken stock
2 cups raw quinoa
4 teaspoon olive oil
1/2 sweet onion, diced
2 medium zucchini, diced
1 teaspoon fresh oregano, chopped
3/4 teaspoon chili flakes
2 clove garlic chopped
2 cans chopped tomatoes with juice
about 2 cooked chicken breasts, chopped
16-20 oz frozen spinach, thawed and drained
1/2 cup chopped parsley
2-3 teaspoons salt  
2 teaspoons freshly ground pepper

Put the stock in a large pot and bring to a gentle simmer. Rinse the quinoa thoroughly. Add the quinoa and keep the broth at a simmer. In the meantime, heat a medium skillet to medium heat. Drizzle some EVOO and add the onions, saute for about 3 minutes, transfer the onions into the broth. Add a bit more EVOO if needed, then add the zucchini to the skillet along with the oregano and chili flakes, continue frying for 2 minutes, and then add the garlic. Cook until fragrant, stirring regularly, it should be about 3 more minutes. Transfer this to the broth as well.

Once the quinoa has been cooking for at about 15 minutes, add in the tomatoes.  Add the chicken, spinach, parsley.  Simmer everything together for 10 minutes. Add salt and freshly ground pepper and taste for seasoning. 
This recipe makes A LOT so feel free to half it!

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