Quinoa, Vegetable, and Chicken Soup

Ingredients you'll need for this recipe

• 1 small cup of quinoa
• Shredded chicken
• 1 handful of fresh or frozen vegetables (onion, peas, baby carrots, green beans)
• Skimmed vegetable or chicken broth
• Ground cayenne pepper
• 1 egg (optional)

Method

1. 1Rinse the quinoa thoroughly under cold water using a fine mesh strainer, drain well, and set aside.
2. 2Place a small pot on the stove (I used a half-litre one) with the broth.
3. 3Add the vegetables as well.
4. 4Toss in a handful of shredded chicken.
5. 5Season to taste with ground cayenne and Iberian herb seasoning.
6. 6Once the broth comes to a boil, stir in the quinoa.
7. 7Cover with a lid and simmer over medium heat for 20 minutes.
8. 8When the time is up, turn off the heat, crack the egg into the soup, and cover again with the lid.
9. 9Let it sit like that for 5 minutes, then serve.
10. 10All done! Our quinoa, vegetable, and chicken soup is ready.

Extras

1. 1These measurements make 1 serving.
2. 2You can use water instead of broth; I used half the cooking water from boiling green beans and half the broth from poaching the shredded chicken.
3. 3You can use fresh or frozen vegetables; I used a frozen mixed vegetable medley. If using fresh, dice them finely so they cook through quickly.
4. 4You can swap the ground cayenne for ground black pepper, or even add a little hot paprika for a touch of heat and colour.