2 Tbsp. olive oil 1 small onion, peeled and diced 1 small parsnip, peeled and chopped 1/2 c. chopped green beans 1 carrot, peeled and chopped 1 quart low-sodium chicken broth 1/2 c. cooked quinoa 1 c. chopped asparagus (tough ends discarded) 8 oz. canned white beans, rinsed 1/2 cooked rotisserie chicken, skin removed, and chopped or 2 c. skinless boneless cooked chicken, chopped 1/4 tsp. salt 1/4 tsp. pepper
What to do:
In a large pot, warm the olive oil over medium-high heat. Sauté the onion for 4 minutes or until soft. Add parsnips, green beans, and carrots, and continue to cook for 5 minutes, stirring occasionally. Add chicken broth, bring to a boil and then add quinoa. Cover and simmer for 10 minutes. Add asparagus, white beans, and chicken, season with salt and pepper, and cook for 5 minutes more, or until the chicken is heated through.
From The 2014 Healthy Lunchtime Challenge Cookbook Recipe Provided by Tess Boghossian, Age 11 All Food Photography by Jeff Elkins of Jeff Elkins Photography for Epicurious For more information, please visit epicurious.com
