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Gluten-Free and Vegetarian

Yields: 4 people

Ingredients:

  • 2 tablespoons extra virgin olive oil
  • 1 cup diced onion ( I like Vidalia or sweet Spanish)
  • 2 garlic cloves, chopped
  • 2 tomatoes, peeled and diced
  • 2 carrots, peeled and chopped
  • 1 teaspoon of paprika
  • 2 teaspoons of cumin
  • 2 cups of white meat from 2 baked organic chicken breasts, skin removed and shredded (recipe see below)
  • 2 cups of filtered water (or more if needed)
  • 4 cups reduced sodium organic chicken broth
  • 2 cups of fresh or frozen peas
  • 2 cups cooked quinoa
  • 4 tablespoons finely chopped parsley
  • 3 tablespoons finely chopped cilantro
  • 1 teaspoon kosher salt
  • Freshly ground black pepper

Directions:

  1. Heat the olive oil over medium heat in large, heavy bottom soup pot.
  2. Add the diced onions, minced garlic and sautée until the onions are translucent, about 5 minutes.
  3. Then add the diced tomatoes, carrots, paprika and cumin and cook for another 5 minutes, stirring often.
  4. Add the chicken broth and water, increase the heat to high and bring to a boil.
  5. Add the peas, cooked quinoa, shredded chicken, chopped parsley, chopped cilantro, salt and freshly ground pepper to taste.
  6. Reduce the heat to low and simmer for 25 minutes.
  7. Serve with diced avocado on top.

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