Quinoa with Chicken and Red Pepper Soup

Quinoa with Chicken and Red Pepper Soup is a hearty and nourishing meal, perfect for a balanced, protein-rich lunch or dinner. The quinoa adds a lovely texture and is a great source of complete protein. The chicken provides lean protein, while the red bell peppers bring sweetness and a burst of vitamin C. The spices, such as cumin and paprika, give the soup a mild warmth and depth of flavor, while the fresh parsley and lemon juice brighten the entire dish. This soup is filling yet light, offering a comforting combination of flavors in every spoonful.

For a Serving Size of Two:

Ingredients:

• 100 grams quinoa
• 150 grams diced chicken breast
• 200 grams diced red bell pepper
• 100 grams diced onion
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 500 ml chicken broth (or water)
• 1 teaspoon ground cumin
• 1/2 teaspoon ground paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon chili flakes
• 1 tablespoon fresh parsley (chopped)
• 1 tablespoon fresh lemon juice
• Salt, to taste

Procedure:

• In a small saucepan, bring 200 ml of water to a boil. Add the rinsed quinoa and a pinch of salt. Reduce the heat, cover, and let it simmer for about 12-15 minutes until the quinoa is cooked and the water is absorbed. Fluff with a fork and set aside.
• In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for 4-5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
• Stir in the diced chicken and cook until browned on all sides (about 5-7 minutes). Add the ground cumin, paprika, oregano, black pepper, and chili flakes. Stir to coat the chicken and vegetables evenly with the spices.
• Add the diced red bell pepper to the pot and cook for another 2-3 minutes. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 10 minutes until the chicken is cooked through and the flavors meld together.
• Stir in the cooked quinoa, fresh lemon juice, and parsley. Let the soup simmer for an additional 2 minutes to heat the quinoa through. Taste and adjust seasoning with salt if needed.
• Ladle the soup into bowls and garnish with extra parsley or lemon wedges if desired.

Nutritional Benefits:

• Calories: 488 kcal
• Protein: 30.7 g
• Carbohydrates: 3.3 g
• Fat: 39.3 g