2 cups water 2 cans low-sodium chicken broth 1/2 cup quinoa
rinsed 2 cups cooked chicken :
diced 4 cups spinach
chopped 1 cup whole kernel corn, frozen 1/2 cup scallions :
chopped salt and pepper hot pepper sauce In a 3-quart saucepan, bring chicken broth and 2 cups water to boil over high heat. Stir in quinoa and cooked chicken; simmer, covered, 15 minutes. Add spinach, corn and scallions; return to boiling. Reduce heat; simmer 4 to 5 minutes. Season to taste with salt, pepper and hot pepper sauce.