1 tablespoon olive oil
1 yellow onion, chopped
1 large carrot, diced small
2 stalks celery, diced small
2 cloves garlic, minced
1# boneless chicken breasts, chopped small
1 tablespoon curry powder
sea salt and black pepper to taste
1 quart chicken stock
1 cup quinoa
¼ cup chopped fresh cilantro
1 tablespoon chopped fresh or dried chives
- Heat oil in a large soup pot over medium heat. Add onion, carrot, celery, and garlic and sauté about 5 minutes, until onion is translucent.
- Add chicken, curry, salt and pepper, and sauté about 5 more minutes.
- Add chicken stock and bring to a simmer. Stir in quinoa and simmer for 20 minutes or until quinoa is cooked and vegetables are tender. Stir in chives and cilantro. Taste and adjust seasonings.
