Quinoa with Chicken and Red Pepper Soup

By: Admin Date: 01-Feb 2021 Reading Time: 4 Mins

Quinoa with Chicken and Red Pepper Soup is a hearty and nourishing meal, perfect for a balanced, protein-rich lunch or dinner. The quinoa adds a lovely texture and is a great source of complete protein. The chicken provides lean protein, while the red bell peppers bring sweetness and a burst of vitamin C. The spices, such as cumin and paprika, give the soup a mild warmth and depth of flavor, while the fresh parsley and lemon juice brighten the entire dish. This soup is filling yet light, offering a comforting combination of flavors in every spoonful.

For a Serving Size of Two:

Ingredients:

100 grams quinoa
150 grams diced chicken breast
200 grams diced red bell pepper
100 grams diced onion
2 cloves garlic, minced
1 tablespoon olive oil
500 ml chicken broth (or water)
1 teaspoon ground cumin
1/2 teaspoon ground paprika
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/2 teaspoon chili flakes
1 tablespoon fresh parsley (chopped)
1 tablespoon fresh lemon juice
Salt, to taste

Procedure:

In a small saucepan, bring 200 ml of water to a boil. Add the rinsed quinoa and a pinch of salt. Reduce the heat, cover, and let it simmer for about 12-15 minutes until the quinoa is cooked and the water is absorbed. Fluff with a fork and set aside.
In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for 4-5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
Stir in the diced chicken and cook until browned on all sides (about 5-7 minutes). Add the ground cumin, paprika, oregano, black pepper, and chili flakes. Stir to coat the chicken and vegetables evenly with the spices.
Add the diced red bell pepper to the pot and cook for another 2-3 minutes. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 10 minutes until the chicken is cooked through and the flavors meld together.
Stir in the cooked quinoa, fresh lemon juice, and parsley. Let the soup simmer for an additional 2 minutes to heat the quinoa through. Taste and adjust seasoning with salt if needed.
Ladle the soup into bowls and garnish with extra parsley or lemon wedges if desired.

Nutritional Benefits:

This soup is packed with protein from both chicken and quinoa, making it a great choice for muscle repair and overall body strength.
The red bell peppers are rich in vitamin C, an antioxidant that supports immune function and promotes skin health. Garlic, onion, and the spices cumin and paprika offer anti-inflammatory and digestive benefits.
Additionally, the chicken broth provides collagen and minerals, which support joint health. This dish is low in fat but high in nutrients, offering a balanced combination of protein, fiber, vitamins, and antioxidants to support overall health and well-being.

Nutritional Information: