2 qinoes with leeks and chicken
A wonderful blend of qino with vegetables and meat in a thick soup or even stew.
- Saute leeks in olive oil until wilted. Add grated carrots, celery and parsnips and finely chopped peppers. Saute vegetables until soft, adding a little water. Separate the carrots from the bones and cut them into sticks and add the vegetables together with the spices. Mix everything well, cover with 4 dl of water or chicken stock and cook on a low heat for a few minutes. Add the tomato puree. Cut the potatoes into cubes and add the meat and vegetables. Rinse both qinoes under a strong stream of water, add the stew for 15 minutes. towards the end of cooking. Add a little water and stock during cooking. The stew is of medium density, and if desired it can be a thicker soup.