So technically it is spring time over here in New England, but I’m still wearing my heavy coat, furry boots, and thick-knit scarves. Apparently this is supposed to be the last freezing week until December, but I won’t believe it until I see it. The one good thing about this relentless cold? Comfort food! I guess not having to shave your legs is a good thing too, unless you’re next to me at hot yoga. No, I’m not Chewbacca, just lazy (I can do a really good Chewy noise though, one of my many hidden talents).
Anyway, I love making soup because it’s easy (yep, definitely just lazy). Simmer some stuff in a pot and BAM, dinner. My favorite has always been chicken noodle soup, until I discovered butternut squash soup, but I’ve definitely had more than enough of that over the past few months. On a whim, I decided to try making chicken noodle soup sans the noodles…but with quinoa instead. I added some peas and kale for a little green action, and it actually came out really good!
This recipe is fool-proof, and it tastes just as good a day or two later. I like to make a giant pot and back up some containers to take to work.
[yumprint-recipe id=’19’]You could always use baby spinach instead of baby kale if you want, and if you can’t find tricolor quinoa, you can use any other type.