Grilled Chicken and Quinoa Soup

Ingredients:

• 1 tbsp. l. olive oil
• 1 medium onion, halved and sliced
• 3 stalks celery, chopped
• 2 cups coarsely chopped carrots
• 1 teaspoon Cajun seasoning, plus more for sprinkling
• 1 cup quinoa (rice quinoa)
• 1 liter of low-fat, low-sodium chicken broth
• Coarse salt and freshly ground pepper
• 2 cups chopped broccoli florets
• 2 1/2 cups finely shredded grilled chicken (white meat only), skin removed
• 2 tablespoons low-calorie sour cream

Preparation:

1. In a large saucepan, heat the olive oil to medium-high heat. Add the onion, celery, carrots, Cajun seasoning and cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes.
2. Stir in the quinoa, then add the chicken broth, 3 cups water, 1/2 teaspoon salt, and pepper to taste. Cover loosely and bring to a boil, then reduce heat to medium and simmer until the quinoa begins to soften, about 12 minutes. Add the broccoli and continue to simmer, uncovered, until the broccoli begins to soften, about 5 minutes. Add the chicken and stir until warmed through. Season with salt and pepper to taste.
3. Ladle the soup into bowls. Top each with a spoonful of sour cream and sprinkle with Cajun seasoning to taste.