Ingredients
- 2 cans low-sodium chicken broth
- 1 salt and pepper
- 1/2 quinoa (rinsed)
- 2,800 ml saucepan
- 475 ml water
- 475 ml water to over high hea stir in quinoa (boil)
- 280 gr chicken (cooked diced)
- 150 gr kernel corn (whole)
- 120 gr spinach (chopped)
- 65 gr 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.
