Warming Quinoa Salad with Postpartum Simple Soup

Instructions

1. Preheat the oven to 200 degrees Celsius. Toss the butternut squash, red bell pepper, and zucchini with 2 tablespoons of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes.
2. Cook the quinoa according to package instructions. Once cooked, fluff with a fork and set aside.
3. In a large bowl, combine the roasted vegetables, cooked quinoa, lemon juice, and parsley. Drizzle with remaining olive oil and toss to combine.
4. For the soup, heat 1 tablespoon of olive oil in a pot over medium heat. Add the onion, garlic, carrot, and celery. Sauté until the vegetables are softened.
5. Add the chicken broth, bay leaf, thyme, and chicken breast to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes until the chicken is cooked through.
6. Remove the chicken breast, shred it using two forks, and return it to the soup. Adjust seasoning with salt and pepper to taste.
7. Serve the quinoa salad alongside the warm soup.

Prep

• Rinse quinoa under cold water for 5 minutes.