Ingredients
Serves: about 4
2 tablespoons butter
1 tablespoon olive oil
1 leek, quartered, white part sliced
2 carrots, peeled and diced small (if you can find multi-colored carrots, those are beautiful)
2 cloves garlic, pressed through garlic press
Salt
Black pepper
1 teaspoon herbs de Provence
4 cups chicken stock, hot
1 cup fresh English peas (or frozen peas)
1 cup baby zucchini, small dice
2 cooked chicken breasts, shredded or cubed (you can use rotisserie chicken for convenience)
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
2 cups cooked quinoa
ΒΌ cup chopped, fresh basil leaves
4 lemon wedges, garnish
Preparation
