1/2 cup quinoa
1 ½ cups water
1 Tbsp. extra virgin olive oil
1 leek, white part only, thinly sliced
2 cloves garlic, crushed
Meat from 1 rotisserie chicken
8 cups chicken or veggie stock
2 bay leaves
1/2 cup lemon juice
1/2 cup flat-leaf parsley leaves, finely chopped, plus extra to serve
1/2 cup dill leaves, finely chopped, plus extra to serve
1/4 cup Greek yogurt (optional)
Sea salt and pepper to taste
Place the quinoa and water in a medium saucepan over high heat and bring to a boil. Reduce the heat to low and cook, covered, for 12 minutes or until almost tender. Set aside, covered, for 5 minutes.
Heat the oil in a large saucepan or pot over high heat. Add the leek and garlic and cook, stirring, for 1-2 minutes. Add the cooked quinoa, chicken, stock, bay leaves, lemon juice, parsley, and dill. Stir to combine. Bring to a simmer.
Divide the soup between bowls and top with yogurt if desired, extra parsley, extra dill, and sprinkle with