• 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

  1. 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.

  2. 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.

  3. Divide the soup between bowls and top with yogurt if desired, extra parsley, extra dill, and sprinkle with

AuthorAmanda Davidson
CategoriesSoups & Salads