1leekpale end peeled and sliced thinly into half moons
1free-range chicken breastcut into half lengthways & thinly sliced widthways
2lemonsjuiced and zested
½cupquinoa cookedsee the best way to cook quinoa
Heat the olive oil in a pot or saucepan over a medium heat. Add the leek and ginger and cook whilst stirring until soft. Add the chicken and continue to cook for about a minute whilst continuing to stir.
Add the chicken stock and water. Increase the heat to high and bring to the boil uncovered. Stir in the lemon juice, zest and cooked quinoa. Reduce to a simmer for a couple of minutes before removing from the heat. Ladle into bowls to serve.
I found that this soup tastes great without any seasoning, but feel free to add some if required.