Though technically Quinoa is a seed, it’s classified as a whole grain. It’s a good source of plant protein and fiber. You can alter this deliciously warm quinoa soup to make it vegan,
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Though technically Quinoa is a seed, it’s classified as a whole grain. It’s a good source of plant protein and fiber. You can alter this deliciously warm quinoa soup to make it vegan, vegetarian, or a carnivorous delight for meat eaters. Hence, its flexibility.
Ingredients:
3 Tablespoons extra virgin olive oil
1 medium yellow or white onion, chopped
3 carrots, peeled and chopped
2 celery stalks, chopped
1 to 2 cups of mixed vegetables: zucchini, yellow squash, bell pepper, or sweet potatoes
4-6 garlic cloves, pressed or minced
1/2 teaspoon dried thyme
1 large can (28 ounces) diced tomatoes or a can of tomato puree
1 cup quinoa, rinsed well (for a lighter or more brothy soup, use less quinoa)
4 cups (32 ounces) vegetable broth
2 cups water
1 teaspoon salt, more to taste
2 bay leaves
A sprinkle of black pepper
Optional additions:
A pinch of red pepper flakes for a spicy version
1 can of beans or chickpeas, rinsed and drained
Partially cooked steak pieces or Beyond Burger Italian Sausage pieces
Grated parmesan cheese
Instructions:
Warm the olive oil in a soup pot over medium heat.
Once the oil is shimmering, add the vegetables and a pinch of salt.
Cook, stirring often, until the onion has softened and turned translucent.
About 6 to 8 minutes add the garlic and thyme.
Cook until fragrant while stirring frequently, about 1 minute.
Pour in the diced tomatoes or puree, cooking for a few more minutes, stirring often.
Pour in the quinoa, broth, and the water.
Add 1 teaspoon salt, 2 bay leaves, and a pinch of red pepper flakes.
Season generously with freshly ground black pepper, and add additional ingredients (optional).
Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
Cook for roughly 25 minutes.
Taste often to determine your liking.
After about 25 minutes, stir in 1 teaspoon lemon juice.
Taste and season with more salt, pepper, and/or lemon juice until the flavors make you drool. Divide into bowls and top with grated Parmesan if you’d like.
