Ingredients:
8 cups chicken or vegetable broth
1 medium onion, chopped
3 medium carrots, chopped
2 stalks celery, chopped
2 cups water
1 cup quinoa, rinsed
1 small chicken breast (about 6 ounces), cut into ½-inch cubes
1 bay leaf
1 bag (1/2 pound) baby spinach, washed and dried
¼ cup chopped parsley
Directions:
In a large pot over medium-high heat, bring ½ cup broth to a simmer. Add onion, carrots, and celery and cook about 8 minutes or until onion is translucent, stirring occasionally. Add remaining 7 ½ cups broth, water, chicken, and bay leaf. Bring to a boil. Reduce heat to a simmer, cover and cook about 20 minutes. Add the quinoa and cook an additional 10 minutes or until chicken is cooked through. Remove bay leaf and stir in spinach and parsley. Serves 8