This seemed like a smart breakfast. I had some cooked quinoa and I added some shredded poached chicken and a cup or so of chicken stock. A little Mexican oregano made it sing.
I see a lot of South American recipes calling for quinoa make a soupier thing than the dry grain we tend to see here. This was great.
This looks delicious and simple for using up leftovers.
Now I am thinking I would like to try quinoa in an egg drop soup.