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.