Pour the quinoa grains in a sieve and rinse them under cold running tap water.

Pour the water in a large saucepan and place it over high heat until boiling. Then turn the heat lower and add the chicken breast.

Let the chicken poach in the hot stock for 10 minutes. Turn the heat off and let it poach for another 5 minutes. Then remove the chicken and transfer it to a clean plate. Put it aside to cool down fully until needed later. Place the hot chicken stock back over medium heat and pour in the quinoa once boiling again.

Stir and cover the pan. Cook the quinoa for 12 minutes until nearly tender. In the meantime shred the cooled chicken up. Add the chopped garlic and cooled shredded chicken to the cooked quinoa soup.

Stir and cook the quinoa soup for 3 more minutes. Then add the crumbled blue cheese to it and season with a little pinch of pepper to taste.

Let the creamy blue cheese melt in the quinoa chicken soup for a couple of minutes. Trim the fresh spring onions and slice them up finely. Add them to the soup as well. Take the soup off the heat once the quinoa is tender. Check the seasoning and add extra pepper to taste if necessary.

Scoop the soup into deep bowls. Serve the quinoa piping hot.