Step 1

Heat 1 tablespoon olive oil in a large Dutch oven over medium-low heat.

Step 2

Add chicken to the pot and cook for about 2-3 minutes on each side until golden and cooked through.

Step 3

Remove from the pot and set aside.

Step 4

Add the remaining oil to the pot. Add the garlic, onion, carrots and celery.

Step 5

Cook for about 3-4 minutes or until barely tender,

Step 6

Add the thyme and cook for another minute.

Step 7

Pour in the chicken stock, water, and bay leaves. Bring to a boil.

Step 8

Add the chicken and quinoa.

Step 9

Reduce heat to low, place the lid on the pot and simmer for about 20 minutes or until the quinoa is cooked and tender

Step 10

Stir in lemon juice and parsley.

Step 11

Season with salt and pepper to taste.