• 1 tablespoon (15ml) olive oil
• 1 onion, diced
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1 clove garlic, minced
• 1 teaspoon (5ml) turmeric
• 2 teaspoons (10ml) ginger, freshly grated
• 4 cups (1L) chicken stock
• 1 cup (250ml) chicken bone broth
• juice of l lemon
• 1/2 cup (90g) quinoa
• 2 cups (370g) cooked chicken, diced
• zest of 1 lemon
• salt & pepper
• Parsley
  
  

Heat the oil in a large pot on medium/low.  Add the onion, celery and carrot and sauté until tender, about 7-8 minutes.  Stir in the garlic, turmeric and ginger and sauté for 1 minute.   Add the stock, broth, lemon juice and the quinoa.  Bring to a boil, then reduce to medium/low.  Cover and simmer for 20 minutes until the quinoa is cooked.  Add the chicken and the lemon zest.  Season with salt and pepper to taste.  Simmer for another 5 to 10 minutes.  

Lade into bowls and garnish with fresh parsley.