Recipe: Semi-quick Chicken and Quinoa
What you need: boneless, skinless chicken tenders, carrots, celery, onion, chicken broth, chicken bouillon, 1 can great northern beans, quinoa, basil, oregano, garlic, thyme.
Cube the chicken tenders and cook in olive oil till done. Just before the chicken is done, add some sliced garlic (I love using my garlic slicer from pampered chef). Add one 32oz container (I use Pacific Organic Free Range broth), one chicken bouillon and about 2-3 more cups of water....really, you could add as much water as you'd like. Add carrots, celery and onion as well as seasonings (this is a season to taste recipe)...Cook until carrots are almost done..not soggy, but crisp tender. Add 1/2 c. quinoa. Cook for about 15 minutes and add beans. Heat through and serve.
I always love mine with some parmesan cheese sprinkled on top. I was going to add some spinach, but I forgot. Of course, no soup is the same without some crusty bread.
I still love my traditional way of making chicken soup, but this way is fast and easy and really, really good.
We've been trying to eat more soups and I love coming up with new recipes, or finding new ways to make an old favorite. This week I've made a yummy multi-bean soup, chili and this chicken soup. I'll share those recipes later.
With Joy UNquenchable,