Ingredients
- 2 cans low-sodium chicken broth
- 1 salt and pepper
- 1/2 quinoa (rinsed)
- 3 quart saucepan
- 2 cups water
- 2 cups water to over high hea stir in quinoa (boil)
- 2 cups chicken (cooked diced)
- 1 cup kernel corn (whole)
- 4 cups spinach (chopped)
- 1/2 cup scallions (chopped)
Add spinach, corn and scallions; return to boiling. Reduce heat; simmer 4 to 5 minutes. Season to taste with salt, pepper and hot pepper sauce.
