Health Goals into Fall
PERUVIAN QUINOA, CHICKEN AND AVOCADO SOUP
Fresh avocados help add color, creaminess and texture to this traditional
Prep time:
10 minutes
Cook time:
30 minutes
Ready in:
40 minutes
Get Started:
Servings: Recipe serving size: 1 1/2
cups
Number of servings: 8
Ingredients:
• 1 Tbsp. olive oil
• 2 (6 oz.) bone-in, skinless chicken
breasts
• 6 cups low sodium chicken broth
• 1 1/2 cups potatoes, peeled and
diced into 1/2-inch cubes
• 1 cup carrots, peeled and sliced
• 1/2 cup yellow onion, diced
• 1/2 cup uncooked quinoa, rinsed
and drained
• 1/2 tsp. ground black pepper
• 4 cups fresh
spinach leaves, thinly
sliced
•1cup frozen
peas, thawed
• 1 ripe, fresh
avocado, halved, pitted,
peeled and chopped
• Aji amarillo chilli sauce (to taste)
Instructions:
1. Heat oil and chicken in large
saucepan over medium high heat.
Cook, turning frequently, about 3
minutes, until browned.
2. Add broth; cover and bring soup
to a boil. Reduce heat and simmer
gently for 20 minutes, until chicken
is cooked through and tender.
Remove chicken from saucepan.
Using two forks, remove cooked
chicken from chicken bones, shred
into thin strips.
3. Increase heat to medium high;
add potatoes, carrots, onion, quinoa
and pepper and return to a boil;
cover and reduce heat and simmer
for 10 to 12 minutes until carrots
and potatoes are cooked and quinoa
begins to soften. Stir in cooked
chicken, spinach, peas and
avocado.
LS
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Peruvian dish.
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