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
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.
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