quinoa soup
This hearty quinoa soup is packed with nutritious vegetables and wholesome quinoa, making it a perfect meal for any time of the year. It's easy to make and full of flavor!
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon
- 1 Measuring cups
- 1 Measuring spoons
- 1 Chopping knife
- 1 Cutting board
- 1 Ladle
Ingredients
- 1 cup quinoa rinsed and drained
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 units carrots diced
- 2 stalks celery diced
- 1 unit red bell pepper diced
- 1 14.5 oz can diced tomatoes with liquid
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- to taste salt
- to taste pepper
- 1 cup spinach fresh or chopped
- 1 unit lemon juice of, optional
- for garnish fresh parsley
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
- Stir in the minced garlic, diced carrots, and diced celery. Cook for another 5 minutes, stirring occasionally.
- Add the diced red bell pepper and sauté for an additional 2-3 minutes until soft.
- Pour in the diced tomatoes with their liquid and add the vegetable broth. Bring to a gentle boil.
- Stir in the rinsed quinoa, ground cumin, and dried thyme. Reduce heat and simmer for about 20 minutes, or until the quinoa and vegetables are tender.
- Add salt and pepper to taste. Stir in the spinach and cook until wilted, about 2 minutes.
- If desired, add the lemon juice for an extra zing of flavor.
- Serve hot, garnished with fresh parsley.
Notes
This soup can be customized by adding your favorite vegetables or beans.
Store leftovers in an airtight container in the fridge for up to 4 days.
The soup can also freeze well; just let it cool completely before transferring to freezer-safe containers.