Chicken Quinoa Soup

Put the quinoa in a strainer, and rinse under running water until the water runs clear. Next, pour two cups of water into a bowl, and add the quinoa. Let it soak for a couple of hours before beginning the rest of the recipe preparation.

Peel the yellow onion and finely chop. Peel the garlic and crush with a mortar.

Next, peel the carrot and cut it in two, lengthwise. Then slice the carrot. Wash the celery well, and slice it too. Finally, peel the sweet potato, and cut it into cubes. To prevent the sweet potato from turning black, soak it in water until ready to cook.

Wash the chicken breast, and dry it with a kitchen towel. Place it on a cutting board, and with a very sharp knife, cut it into cubes of approximately two centimeters. Then season with salt and oregano. Let it marinate for a few minutes while you fry the vegetables.

Pour the oil into a medium pot where you will make the soup. Turn on the stove over medium-high heat. Wait for the oil to bubble, then immediately add the onion and crushed garlic cloves. Sauté the vegetables for about five minutes until the onion turns transparent.

Next, add the cubed chicken. Sauté for another six minutes, stirring occasionally.

Stir in carrots, celery, and sweet potatoes. Stir very well.

Drain excess water from quinoa, and add to pot. Immediately add the broth and bay leaf. Cook over high heat for about ten to fifteen minutes until carrots are tender.

Lastly, add the chopped coriander and turn it off. Taste and adjust for salt. Extract the bay leaf and discard it. Serve hot with bread or corn chunks.