Florentine Chicken Quinoa Soup

• 23 cup quinoa
• 1 (28 ounce) can diced tomatoes
• 4 cups chicken broth
• 8 cups packed Baby Spinach
• 2 cups diced chicken or 2 cups shredded cooked chicken
• 14 cup basil pesto
• salt and pepper

1. In a medium saucepan, combine quinoa, tomatoes and broth.
2. Bring to a boil over medium high heat.
3. Reduce heat and simmer for 15-20 minutes.
4. Stir in spinach, chicken and pesto; cover and simmer for 1-2 minutes or until chicken is hot and spinach is wilted.
5. Season to taste with salt and pepper.

quinoa, tomatoes, chicken broth, spinach, chicken, basil pesto, salt

Taken from www.food.com/recipe/florentine-chicken-quinoa-soup-507905 (may not work)