Chicken Soup with Vegetables and Quinoa

Ingredients

• 150 g Chicken breast fillets, cut into strips
• 80 g Quinoa, uncooked
• 2 pcs Carrots, cut in 2 cm pieces
• 1 pcs Zucchini, chopped
• 10 ml Olive oil
• 10 g Salt and freshly ground black pepper to taste
• 1 l Vegetable stock

Method

1. Heat olive oil in a large pot over medium heat.
2. Sauté the diced chicken breast for 3-4 minutes until lightly browned.
3. Add carrots and zucchini, and cook for another 2-3 minutes.
4. Pour in the vegetable broth and bring to a boil.
5. Add quinoa, reduce heat to a simmer, and cook until quinoa is tender, about 15-20 minutes.
6. Season with salt, pepper, and sprinkle with fresh parsley or cilantro.