Veggie Quinoa Soup

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I know I've probably shared this before, but I love soup. So much, in fact, that I could definitely eat it every day and never get bored. Seriously.

Maybe it has to do with the fact that I'm cold about 95% of the time, and soup just warms me up. Or maybe it's because soup is just so darn tasty. Probably both!


I've seen soup recipes that call for quinoa but had never tried quinoa in soup before. I've made Peanutty Quinoa Pilaf and Breakfast Maple Quinoa - but not soup.


This soup is so easy to make - just like all week night dinners should be! It uses simple ingredients and a great amount of veggies. 

Do you see the quinoa?!
We ended up having leftovers of the soup - the next day the quinoa and veggies had absorbed ALL the liquid. It turned into stew!

Veggie Quinoa Soup
Source: Yours Truly! (Courtney @ TGC)

Ingredients:
2 tablespoons olive oil
3 celery ribs, sliced
2 large carrots, thinly sliced
1/2 onion, chopped
3 small red potatoes, cubed
1 - 14/5 oz. can diced tomatoes
32 oz. low-sodium vegetable broth
1/4 teaspoon dried rosemary
1/4 teaspoon seasoned salt
1/4 teaspoon pepper
2/3 cup dried quinoa


Directions:
In a stock pot over medium heat, add the oil and saute the celery, carrots and onion for 5-8 minutes (until fragrant). Add in the potatoes and tomatoes and cook for 5 minutes. 

Pour in broth and seasonings - increase heat and bring to a boil - cook for 15 minutes.


Add dried quinoa. Reduce heat to a simmer and cover for 15 minutes, or until the quinoa has fully cooked.


Yield: 4 servings

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