Spinach, Corn and Quinoa Chicken Soup

         Yield: 4 Servings
Categories: Soups & Stews, Stews

2 c Water 2 cn Low-sodium chicken broth 1/2 c Quinoa, rinsed 2 c Cooked chicken, diced 4 c Spinach, chopped 1 c Whole kernel corn, frozen 1/2 c Scallions, chopped Salt and pepper Hot pepper sauce In a 3-quart saucepan, bring chicken broth and 2 cups water to boil over high heat. Stir in quinoa and cooked chicken; simmer, covered, 15 minutes. Add spinach, corn and scallions; return to boiling. Reduce heat; simmer 4 to 5 minutes. Season to taste with salt, pepper and hot pepper sauce. Recipe by: Grain Power - Helen Taylor Jones Posted to MC-Recipe Digest V1 #602 by Vickie Regnart <ec628964@ix.netcom.com> on May 08, 1997