½ tbsp. vegetable oil
½ Vidalia onion, diced small
1 clove garlic, minced
1 cup cooked lentils
¼ cup uncooked Quinoa
¼ cup julienne sundried tomatoes
3 cups chicken broth
1 cup fresh baby spinach
1 cup chopped fresh kale
1 bay leaf
¼ tsp sweet paprika
½ tbsp. Miso paste
1 tbsp water
Dash of Cayenne
Salt and pepper to taste
8oz cooked shredded chicken
Dissolve the miso paste in the water and set aside.
Heat the oil in a large saucepan over medium heat and add the onion and garlic. Cook until the onions are translucent.
Add the broth, quinoa, lentils, tomatoes, bay leaf, seasonings and the miso. Stir to combine.
Bring the mixture to a boil and then reduce the heat to low. Cover and simmer for 10 minutes or until the quinoa is cooked.
Just before you are ready to serve, stir in the spinach and the kale and allow them to wilt in the broth.
Place in serving bowls and top with the chicken.