Post-run Chicken Quinoa Soup

Picture1Slow release carbs and high protein meal to help refuel the right way after exercise.

Portions: 6

Cook time: 25 mins

Per serving: kcal:  214, Carbs: 18g,  Protein: 19g,  Fats: 7g

Ingredients

  • 2 tsp. canola oil
  • 1 onion, diced
  • 2 carrots, sliced
  • 450g boneless chicken thighs, chopped
  • 70g sliced mushrooms
  • 2 celery sticks, sliced
  • 2 cloves garlic, diced
  • 1ltr chicken stock
  • 240ml water
  • 130g quinoa
  • Chopped fresh parsley
  • Salt & pepper to taste

Method:

  1. Heat the oil in a large pot and add the onion and carrots, cook for 6 mins stirring often.
  2. Add the mushrooms, chicken, celery and garlic. Cook for 5 mins while stirring often.
  3. Add the stock, water and quinoa and bring to a boil.
  4. Turn down the heat and simmer for 15 mins, until the quinoa is tender. Serve and top with parsley.

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s