Sopa de Quinoa with Chicken

📝 Ingredients

• 4 chicken legs (about 250 g each)
• 160 g quinoa
• 400 g potatoes (2 medium)
• 2 carrots (about 200 g)
• 150 g frozen peas
• 1 brown onion + 2 garlic cloves
• 1 tbsp olive oil
• 1 chicken stock cube + 1.8 l hot water
• 1 tsp ground cumin + 1 tsp dried oregano + 1 bay leaf
• ½ bunch flat-leaf parsley (about 30 g)
• 1 lime (cut into wedges)
• Salt, black pepper

🍴 Utensils

• Large pot
• Slotted spoon
• Fine sieve
• Chopping board and knife
• 2 forks
• Ladle

📖 Steps

1. Remove the skin from the chicken legs by pulling it off firmly with a sheet of kitchen paper so it doesn't slip. Peel and chop the onion, then chop the garlic.
2. Heat the oil in the casserole over a medium heat and fry the onion for 5 min until translucent. Add the garlic and cumin, stir for 30 seconds, then add the chicken legs, 1.8 l hot water, the crumbled stock cube, the oregano and the bay leaf.
3. Bring to the boil, skim off the grey scum that rises with a slotted spoon, then lower the heat and simmer for 35 min, partly covered, until the meat comes away easily from the bone.
4. Meanwhile, rinse the quinoa in a fine sieve under cold water, rubbing it between your fingers for 1 min: this removes its bitterness. Peel the potatoes and carrots, then cut them into 1.5 cm dice.
5. Lift the chicken legs out onto a plate. Add the quinoa, potatoes and carrots to the broth, then cook for 15 min at a gentle simmer, stirring from time to time so the quinoa doesn't stick to the bottom.
6. While it cooks, shred the cooled chicken with two forks, discarding the bones and cartilage. Wash, dry and finely chop the parsley.
7. Add the shredded chicken and the peas straight from frozen, then cook for 5 min. The quinoa is done when it turns translucent with a little white ring. Remove the bay leaf, adjust the salt and pepper, and thin with a little hot water if the soup is too thick.
8. Off the heat, sprinkle with the parsley. Serve piping hot in deep bowls, with a lime wedge for everyone to squeeze over at the last minute to brighten up the broth.