Directions:
- Heat the olive oil in a large pot over medium-high heat. Add the onion, celery, carrots and Cajun seasoning and cook, stirring occasionally, until the vegetables are slightly soft, about 4 minutes.
- Stir in the quinoa, then add the chicken broth, 3 cups water, 1/2 teaspoon salt, and pepper to taste. Partially cover and bring to a simmer, then reduce the heat to medium and cook until the quinoa starts to soften, about 12 minutes. Add the broccoli and cook, uncovered, until just tender, about 5 minutes. Add the chicken and stir to warm through. Season with salt and pepper.
- Ladle the soup into bowls. Top with the sour cream and Cajun seasoning to taste.
- Photograph by Christopher Testani
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 866.64 Kcal (3628 kJ) | ||
| Calories from fat | 550.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 61.21g | 94% | |
|---|---|---|---|
| Cholesterol | 179.55mg | 60% | |
| Sodium | 872.53mg | 36% | |
| Potassium | 1095.26mg | 23% | |
| Total Carbs | 45.85g | 15% | |
| Sugars | 7.65g | 31% | |
| Dietary Fiber | 7.77g | 31% | |
| Protein | 33.68g | 67% | |
| Vitamin C | 47.8mg | 80% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 4.1mg | 23% | |
| Calcium | 194.1mg | 19% | |
| Amount Per 100 g | |||
| Calories | 139.41 Kcal (584 kJ) | ||
| Calories from fat | 88.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.85g | 94% | |
|---|---|---|---|
| Cholesterol | 28.88mg | 60% | |
| Sodium | 140.35mg | 36% | |
| Potassium | 176.18mg | 23% | |
| Total Carbs | 7.38g | 15% | |
| Sugars | 1.23g | 31% | |
| Dietary Fiber | 1.25g | 31% | |
| Protein | 5.42g | 67% | |
| Vitamin C | 7.7mg | 80% | |
| Vitamin A | 0.1mg | 21% | |
| Iron | 0.7mg | 23% | |
| Calcium | 31.2mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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