The other day I made Spicy (Vegan) Potato Curry and cooked some quinoa to go with it. I had some leftover quinoa and was mulling over options for its use when I found an appealing recipe in Eating Well for Spring Chicken and Barley soup. Clearly, barley is right out for us and I'm tired of using rice or pasta in soups. So I baked some chicken thighs, got out the leftover quinoa, mucked around a bit with the original recipe and came out with this. I really like the peas in the recipe, and the quinoa is unobtrusive. It gets the Megan stamp of approval, which is a high compliment in our house!
2 tbsp. olive oil
1 medium onion, chopped
2 cloves minced garlic
1 quart chicken broth
1 1/2 cups cooked cubed chicken*
1 cup cooked quinoa*
1 15oz can petite diced tomatoes
1 cup fresh or frozen peas
1/2 tsp. salt
fresh ground pepper to taste
1/2 tsp. dried basil or 1 tbsp. fresh chopped basil
1 tbsp. chopped chives
Heat oil in a medium pot. Add the onion and the garlic, cook until onion is soft. Add the chicken broth, cooked chicken, cooked quinoa, tomatoes, peas, salt, pepper and basil. Bring to a simmer and cook 5 minutes or until heated through. Remove from the heat. Stir in the chives, adjust salt and pepper to taste, and serve hot.
*If you don't have cooked chicken or quinoa, make these adjustments: cut a large boneless, skinless chicken breast into chunks. Add the raw chicken to the onion/garlic mixture, cooking until the onion is soft. Add the chicken broth, 1/2 cup uncooked quinoa, tomatoes, peas, salt pepper and basil to the pot. Bring soup to a boil. Cover and simmer about 15 minutes, or until the quinoa is cooked. Stir in the chives and serve hot.