Peruvian Ginger Quinoa Chicken Soup
4.3 / 5 from 3 reviews
Serves: about 4 people. Portion size: about 430g per person. Country of origin: Peru. Includes fresh ginger. Nutrition values are recipe-development estimates per 100g and per saved portion; actual values vary by brands, cooking yield and serving size.
Estimated Nutrition (per 100g finished recipe)
- Calories
- 85 kcal
- Protein
- 7.2 g
- Carbohydrate
- 10.5 g
- of which sugars
- 1.9 g
- Fat
- 1.9 g
- of which saturates
- 0.5 g
- Fibre
- 1.8 g
- Salt
- 0.48 g
Ingredients
- 500g skinless chicken breast
- 25g fresh ginger, sliced into coins
- 1 onion, chopped
- 2 garlic cloves, crushed
- 2 carrots, diced
- 1 celery stick, diced
- 150g quinoa, rinsed thoroughly
- 1.3 litres chicken stock
- 150g frozen sweetcorn
- 100g spinach
- 1 lime, cut into wedges
- Small handful coriander
Method
Put chicken, ginger, onion, garlic, carrots, celery and stock in a large saucepan.
Simmer gently for 15 minutes, then lift out the chicken.
Add quinoa and cook for 15 minutes while shredding the chicken.
Return chicken with sweetcorn and spinach and warm through.
Remove the ginger coins if preferred and serve with lime and coriander.
Reviews
I kept the ginger slices in my bowl because I like the heat. The broth could take a little more seasoning for my taste.
Sarah GoodallRinsing the quinoa well avoided bitterness. This made a clean, satisfying lunch without feeling like diet food.
steve4The ginger coins gently scented the broth and were easy to remove before serving. Lime made the whole soup sparkle.
Steve Allanson