Hearty chicken, vegetable and quinoa soup
(Serves 6) 3 skinless chicken breasts cut into 1cm cubes 2 large spring onions, sliced 3 medium carrots, diced 3 large stalks of celery, diced ½ red capsicum, diced 2 tsp fresh or dried thyme ½ cup quinoa 2 tbsp salt-reduced chicken stock powder 5½ cups boiling water 1 cup frozen green peas ½ cup chopped flat-leaf parsley ½ tsp salt (optional) ½ tsp freshly ground black pepper 1 tsp olive oil Freshly ground black pepper, to taste (serve with) 6 slices multigrain bread, toasted (1 slice per serve) Method: Heat olive oil in a large saucepan (medium to high heat) and cook spring onions, carrots, celery and capsicum, stirring frequently, until vegetables are just tender (about 7-8 minutes). Add chicken, salt, pepper and thyme and cook, again stirring frequently, until the chicken turns white on the outside. Meanwhile, stir chicken stock into the boiling water until dissolved and add, with quinoa, to the saucepan. Bring to a boil, then reduce heat, let simmer until quinoa is translucent (about 15 minutes). Add peas, heat for five minutes. Season with extra pepper. Stir in parsley and serve with toasted bread.