Chicken Quinoa Soup

"For this recipe, I loaded up the pressure cooker with all the ingredients except for the spinach. I even used frozen chicken thighs … that’s how lazy I am! But the insane thing is, it was delicious and saved me the time of thawing and cooking the chicken. Sweet! I’m sure this would be delicious with a crusty artisan bread. However, with the quinoa, I felt it wasn’t necessary. If I served it to my kids, I know they’d love to dip a couple of pieces of bread into the tasty broth! If you don’t have a pressure cooker or you want to adapt it for the stove, no problem. I’d recommend either pre-cooking your chicken or using leftover cooked chicken. Start by sauteeing the onion and garlic in 1 tablespoon olive oil for about 5 minutes. Add the remaining ingredients except for chicken and spinach. Let simmer for about 12-15 or until the quinoa is pearly and done. Add the chicken and spinach and let simmer for another 2-3 minutes. Test for salt and pepper. Serve immediately."