Chicken Quinoa Soup Recipe

Bring 3 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low cover and simmer until quinoa is tender 15 to 20 minutes.

Heat 1 teaspoon olive oil in a Dutch oven over medium-high heat. Add chicken; season with salt and pepper. Cook and stir until chicken is no longer pink in the center about 5 minutes. Transfer chicken to a plate.

Heat remaining 1 teaspoon olive oil in the Dutch oven over medium heat. Add onion carrots celery red bell pepper yellow bell pepper and garlic; cook and stir until soft about 10 minutes.

Pour chicken broth into the Dutch oven. Add spinach leaves marjoram oregano basil and bay leaf. Bring to a boil; reduce heat and simmer until flavors combine about 10 minutes. Stir in cooked quinoa. Return chicken to the Dutch oven; cook until heated through about 2 minutes.

Dissolve cornstarch in 1/4 cup cold water in a small bowl. Pour slowly into the Dutch oven; cook stirring occasionally until soup thickens about 1 minute.