- 3 tablespoons Olive Oil
- 1 small Yellow Onion - finely chopped
- 1 Leek (white and pale-green parts only) - thinly sliced
- 1 Fennel bulb - finely chopped
- 2 Celery Stalks - thinly sliced
- 1 liter (4 cups) Vegetable or Chicken Broth
- 2 small Carrots - peeled, thinly shaved/peeled lengthwise with a peeler or on a mandoline
- 1 small Chicken Breast / Thigh fillet - thinly sliced (Optional)
- ½ cup Quinoa (or other grains like millet or barley) - washed
- 1½ cups (lightly packed) fresh flat-leaf parsley leaves
- Sea salt & freshly ground pepper to taste
- For Serving (optional):
- Olive Oil
- Parsley Pesto
- Shaved Parmesan
- Heat 2 tablespoons of oil in a large pot over medium heat. Add in leek, fennel, yellow onion, and celery, stirring occasionally so they don’t turn brown, until softened, for about 5 minutes. Add in chicken, sauté until they are cooked. Add broth and quinoa; bring to a boil, reduce heat, and simmer until vegetables are just tender and quinoa is cooked, about 10-15 minutes.
- Next, add carrots and simmer until carrots are just tender, about 3 minutes. Season with salt and pepper.
- Serve with drizzle of olive oil. Nice addition to serve with is parsley pesto and shaved parmesan. But we find it flavourful enough on its own without needing to add any cheese or pesto.
Source: Just As Delish
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