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In a large dutch oven, heat olive oil over medium-high heat
Add leek and garlic. Sauté for 2-3 minutes, or until tender. Add carrots and sauté 2-3 minutes longer.
Add chicken stock and bring to a boil. Rinse quinoa in a fine sieve, using hands to rub quinoa together, and drain. Add chicken and quinoa to soup mixture. Cover and simmer for 15 minutes, or until quinoa is tender.
Add kale and cook 3-5 minutes or until kale is a brilliant vibrant green. Serve immediately and enjoy!