Chicken Vegetable Stew with Quinoa

Rinse the quinoa well and boil it in the vegetable stock for 10 minutes, then let it swell

For the broth I boiled half a liter of water with the chicken legs and the spices for 20 minutes ... then let it cool down briefly, pass the broth through a sieve, remove the meat from the bone and cut into small pieces.

Peel and dice the soup vegetables ... Thaw the frozen vegetables .. Put the peas and soup vegetables in the chicken broth and cook for 15 minutes. Add cauliflower and broccoli florets and let them cook for another 5 minutes

Drain the quinoa and add spoonfuls to the soup, repeat the whole thing until the soup is really "plump" you already know what soup looks like ... I just have no idea what to call it ... ..

Finally, decorate with parsley and enjoy a delicious meal.

What is quinoa ..... at Wikipedia you can find the following: The natural food trade sells quinoa pure or as an ingredient in muesli mixes. For the Incas it was a cure for sore throats. Especially for people suffering from celiac disease (gluten intolerance), they are a wholesome grain substitute. Quinoa is also suitable for making gluten-free beer. The mineral-rich leaves are eaten as a vegetable or salad. The mustard-sized seeds have a grain-like composition, which is why quinoa, like amaranth, is referred to as a gluten-free pseudo-grain. Botanically, however, quinoa belongs to the foxtail family and is therefore more closely related to spinach or beets. The content of protein and some minerals (especially magnesium and iron) even exceeds that of common types of grain. Quinoa, on the other hand, does not contain any vitamin A or C in the seeds; the fatty acids are over 50 percent unsaturated. It works well in place of rice.