Greek Lemon Chicken Quinoa Soup

Ingredients

• 1 1/2 tsp (7.5 ml) olive oil, divided
• 1 clove garlic, minced (3 g)
• 1/4 cup (25 g) grated carrot
• 1/4 cup (45 g) quinoa, rinsed well
• 1 1/4 cups (300 ml) low-sodium gluten-free chicken broth, plus 1/2 cup (120 ml) water
• 1/4 tsp (1.5 g) fine salt, plus black pepper
• 5 oz (140 g) cooked chicken breast, shredded
• 1 cup (30 g) baby spinach
• 1 tbsp (15 ml) lemon juice, plus 1 tsp zest
• 1 tbsp (5 g) chopped fresh dill
• 1 tbsp (15 g) Kalamata olives, sliced
• Pinch of smoked paprika

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Method

1. Heat 1 tsp of the oil in a pot. Add the carrot and cook for 2 minutes, until it softens, then add the garlic for 30 seconds, until fragrant.
2. Add the quinoa, broth, water, salt, and pepper. Simmer for 14–16 minutes, until the quinoa is tender. Rest for 5 minutes off the heat, covered.
3. Stir in the chicken and spinach and cook for 2 minutes, until hot.
4. Off the heat, stir in the lemon juice and zest.
5. Top with the dill, olives, and the rest of the oil mixed with the paprika.