Quinoa & Veggie Soup

Halloween is barely over, & I keep hearing people say they need a detox. Whew, you're in luck guys... your body does that everyday! Honestly, I get it - I was traveling last week and couldn't wait to be back in my normal eating routine because it's what makes my body feel its best. That really just looks like incorporating more fresh foods, fruits and veggies - nothing crazy ya know?! Shifting that mindset from negative (what do I need to cut out of my diet) to positive (what can I add to my diet) will work wonders for our mind and body.

This week I was craving veggies so I whipped up this quinoa + veggie soup and I was pleasantly surprised with how well it turned out! It's also great reheated throughout the week. Hope you enjoy!

Ingredients:

1 lb. boneless skinless chicken breast

1/2 white onion chopped

6 celery stalks chopped

4 whole carrots, peeled and chopped

2 garlic cloves minced

40 oz. vegetable stock

1/2 tsp. dried oregano

1/4 tsp. dried parsley

1/2 cup uncooked red quinoa

Instructions: Preheat oven to 375°F. Place chicken breasts in a baking dish and drizzle with 1 tbsp. avocado oil + salt and pepper to taste. Bake for 45 minutes or until cooked through. (Tip: If they are thick breasts cut them in half to bake quicker). Once the chicken is done remove from the oven and let it cool, then shred it and sit aside for later use.

Place a dutch oven over medium heat and add 2 tbsp. of avocado oil. Let that heat for a minute and then add the chopped onion, celery, carrots, and garlic. Sauté them for about 15 minutes, stirring occasionally. Add the vegetable broth, oregano, and parsley. Turn up the heat and place the lid on the pot to bring the broth to a simmer, letting sit for about 8 minutes. Add in the quinoa and chicken, let simmer for about 35 more minutes to ensure the quinoa is cooked through and the flavors have had time to mix together. Enjoy!