Healthy and Hearty Chicken Quinoa Stew

This is good soup.  Loved the texture of the quinoa and the spice from the hot sauce.   Half this recipe next time; makes a lot!

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Recipe Source: Picky Palate

2 T extra virgin olive oil (I always skimp on this just a little)

1 large onion, chopped

5 stalks celery, chopped

4 large carrots, peeled and sliced

2 Cups sweet pepper, chopped

1 large zucchini, quartered and sliced

64 oz chicken broth

15 oz can diced tomatoes

5 medium Yukon Gold potatoes, scrubbed and cubed into 1" pieces (get the Yukon potatoes, it's worth the extra few dollars)

3 cups cooked quinoa

4 medium boneless skinless chicken breasts, cooked, shredded and lightly seasoned with salt and pepper

2 T Dijon Mustard

1 T Hot Sauce (I used 1/2 T to pacify the kids, would have been good with more!)

Kosher Salt, fresh cracked black pepper, Garlic Salt, and Parsley to taste

1 1/2 cups fresh parsley chopped

Heat oil in a large pot over medium heat. Saute onion, celery, carrots, peppers, and zucchini until softened. This takes about 5 minutes. Stir in chicken broth, tomatoes, and potatoes. Increase heat to high just until broth starts to boil Reduce to medium high and cook potatoes for 10 minutes or until fork tender. Reduce heat to low and stir in quinoa, chicken, dijon mustard, hot sauce. Season to taste with kosher salt, pepper, garlic salt. Stir in fresh parsley and simmer until ready to serve.