• Heat the olive oil in a pot or saucepan over a medium heat. Add the leek and ginger and cook whilst stirring until soft. Add the chicken and continue to cook for about a minute whilst continuing to stir.
• Add the chicken stock and water. Increase the heat to high and bring to the boil uncovered. Stir in the lemon juice, zest and cooked quinoa. Reduce to a simmer for a couple of minutes before removing from the heat. Ladle into bowls to serve.

I found that this soup tastes great without any seasoning, but feel free to add some if required.