This is a very basic recipe for quinoa vegetable soup. For variations, try adding some of your other favorite vegetables, chopped and sautéed. Quinoa can be a welcome addition to just about any type of soup.
Ingredients
- 1 tbsp oil (olive, safflower, I use coconut oil)
- 1/4 cup quinoa
- 1/2 cup carrots, diced
- 1/4 cup celery, diced
- 1/4 cup onions, diced
- 1/2 cup green pepper, diced
- 2 cloves garlic, minced
- 1/2 cup cabbage, chopped
- 1/2 cup tomatoes, seeded and chopped
- 2 cups water
- 2 cups low sodium vegetable (or chicken) broth
- Salt and pepper, to taste
- Parsley, chopped (about 1/4 cup), for garnish
Directions
Sauté quinoa, carrots, celery, onions, green pepper, and garlic in oil until golden brown. Add water, tomatoes and cabbage and bring to a boil. Simmer 20-30 minutes or until tender. Season to taste and garnish with parsley.
Nutritional Info
4 servings = per serving
Calories: 103
Fat: 4 g
Carbs: 14 g
Protein: 3 g
