Todays yummy lunch

I'm actually pretty pleased with this - chicken vegetable & quinoa soup!

My Recipe

Bake a few chicken fillets on oven tray (about 15mins).

Cook quinoa using absorption method in 1:2 ratio with homemade vegetable stock (or commercial liquid stock).

Whilst the above is cooking, saute finely chopped onion & garlic in coconut oil in heavy based soup pan with 1 tbspn mustard seeds (yellow and black) and 1 tbspn cumin.

Add chopped celery, carrot, chat potatoes (quartered), sliced yellow squash and cook for a few minutes.

Add 1L vegetable stock and bring to boil then reduce to gentle simmer.
Slice cooked chicken and add to pot with cooked quinoa.

Finally add 2-3 large leaves of silverbeet spinach (stalks removed and chopped) plus 1-2 cups chopped fresh herbs (corriander, parsley, chives, shallots).