Soupa De Quinoa Con Pollo (Peruvian Quinoa Soup With Chicken)

• 3 large boneless, skinless chicken breasts
• 1 cup quinoa (organic is best)
• 1 onion, sliced thin
• 2 carrots, skinned and sliced into chunks
• 2 russet potatoes, peeled and cubed
• 1 sweet potato, peeled and cubed
• 1 stalk celery, cubed
• 1 can white (navy) beans, drained
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 tablespoon minced garlic
• 1 dried red pasilla pepper, sliced (or any smoked red pepper)
• 3 bay leaves
• Salt and pepper to taste
• Cilantro or parsley to garnish

1. Wash the chicken breasts in cold water, then place in a pot with 4 to 5 quarts of water, 3 bay leaves, salt, and a dried, smoked red pepper (sliced). Cover, bring to a boil, and cook for half hour or so, until tender. Take out chicken, cut into large cubes, and return to the pot.
2. Peel and cube the potaotoes, slice the onions, cut the celery and carrots in pieces, and add them all to the broth with the chicken. Add the garlic and spices.
3. Bring the soup back to a boil and let it simmer uncovered for 10 minutes, then add the quinoa, cover, and cook over medium heat for another 30 minutes. Serve with chopped cilantro as a garnish (or parsley, if you prefer) and steamed rice on the side.

chicken breasts, quinoa, onion, carrots, russet potatoes, sweet potato, celery, white, cumin, oregano, garlic, red pasilla pepper, bay leaves, salt, cilantro

Taken from food52.com/recipes/21320-soupa-de-quinoa-con-pollo-peruvian-quinoa-soup-with-chicken (may not work)