Chicken, Quinoa and Tomato Soup
Inspired by a gluten-free meal I had with a friend in Albuquerque, I created my own version of this soup. Two thumbs up to improvisational cooking!
1/2 of a very large sweet onion, diced
1 stalk of celery, diced
2 cloves of garlic, diced
1 tablespoon olive oil
28 oz can of crushed tomatoes
1 lb chicken breast, cut into bite size pieces
1/2 cup quinoa, rinsed
24 oz of chicken stock
2 teaspoons basil
1/2 teaspoon red pepper flakes
1/2 teaspoon oregano
2/3 teaspoon fennel, ground with mortar and pestle
dash of cayenne pepper
dash of thyme
salt and pepper to taste
1 cup or so of water, used as needed
(herb and spice quantities are approximate -- I just threw in whatever looked good)
In a large pot, cook onions, garlic and celery in olive oil until the onions are clear. Add in all other ingredients except quinoa, and cook at a low boil for 30 minutes, adding water as needed to thin the soup. Add the quinoa, put a hat on the pot, and cook for 15 minutes, stirring as needed.
Note: If you're trying to make this gluten-free, make sure to look at the ingredients in the chicken stock you use. Many are not gluten-free.
- Canon PowerShot SX100 IS