- 1 Pesto Pasta Keen One Quinoa Cup
- 2 cups broth (bone, chicken, or vegetable)
- Salt and pepper to taste
- Sprigs of fresh basil
- 3/4 cup chicken or tofu, pre-cooked
- 2 Tbsp. parmesan cheese, grated
In a medium stock pot, bring 2 cups of bone broth to a boil. Add in pre-cooked protein. Add in the dry content of the Pesto Pasta Quinoa Cup. Reduce heat to a simmer, stirring frequently for 5-7 minutes.
Remove pan from heat and stir in 1.5 Tbsp. of parmesan, reserving the remaining amount as a garnish. Add salt and pepper to taste. Ladle into a soup bowl, sprinkle with parmesan, garnish with basil, and enjoy!