Quinoa Soup Recipe

In a large saucepan, heat 2 tablespoons of olive oil over medium-high heat. Add ½ cup chopped carrots, ½ cup chopped celery, and ½ cup chopped onions or scallions to the heated oil and sauté for about 5 minutes or until the vegetables just start to brown. Stir in 2 cups of water and 3 cups of chicken stock or broth and bring to a boil. Stir in ½ cup of rinsed quinoa, 2 cups of cooked and diced chicken, ¼ cup finely chopped parsley, ½ teaspoon garlic powder, ½ teaspoon black pepper, and ½ teaspoon salt. Cover the pan, reduce the heat to low, and cook for 20 minutes. Adjust the seasoning if necessary and serve. This recipe yields approximately 8 one-cup servings.