Imagine a steaming bowl of quinoa soup, its savory aroma filling your kitchen with warmth and comfort.
This simple yet hearty dish isn’t only easy to make but also a favorite for cozy nights at home.
As the quinoa simmers with vibrant vegetables and fragrant herbs, it transforms into a nourishing delight.
Ready to experience the perfect blend of flavors and textures?
Let’s bring this delightful soup to life.
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 measuring cup
- 1 knife
- 1 chopping board
Ingredients
- 1 cup quinoa, rinsed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 bell pepper, chopped
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup spinach leaves
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking Quinoa Soup, follow this timeline:
- Read the Recipe and Gather Ingredients (5 minutes):
- Spend a few minutes reading through the recipe to understand the steps and gather all necessary ingredients and equipment.
- Prep Work (10 minutes):
- Rinse 1 cup of quinoa.
- Chop 1 onion, 2 cloves of garlic, 2 carrots, 2 celery stalks, and 1 bell pepper.
- Measure out 1 tablespoon of olive oil, 6 cups of vegetable broth, 1 teaspoon of dried thyme, 1 teaspoon of dried oregano, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1 cup of spinach leaves, 1 tablespoon of lemon juice, and 2 tablespoons of fresh parsley.
- Cooking Process (30 minutes):
- Minute 0-5: Heat 1 tablespoon of olive oil in a large pot over medium heat and sauté the chopped onion and garlic until the onion is translucent.
- Minute 5-10: Add diced carrots, celery, and bell pepper to the pot and cook for 5 minutes.
- Minute 10-12: Stir in the rinsed quinoa.
- Minute 12-32: Pour in the vegetable broth and add thyme, oregano, salt, and pepper. Bring the mixture to a boil, then reduce the heat to let it simmer for 20 minutes.
- Minute 32-35: Add spinach leaves and lemon juice, stirring until the spinach wilts.
- Resting Time (5 minutes):
- Minute 35-40: Remove the pot from heat and let the soup rest.
- Final Touch (2 minutes):
- Garnish with fresh parsley before serving.
Adjust the timing as needed based on your pace and preferences.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add chopped onion and garlic, sauté until onion is translucent.
Stir in carrots, celery, and bell pepper and cook for 5 minutes.
Add rinsed quinoa to the pot and stir to combine.
Pour in vegetable broth and add thyme, oregano, salt, and pepper.
Bring the mixture to a boil, then reduce heat and let it simmer for 20 minutes.
Add spinach leaves and lemon juice, stirring until spinach wilts.
Remove the pot from heat and let the soup rest for 5 minutes.
Garnish with fresh parsley before serving.
Serving Tips
- Serve with crusty bread: The hearty texture complements the soup’s flavors and provides a satisfying crunch.
- Pair with a side salad: A fresh garden salad can add a crisp contrast to the warm, savory soup.
- Top with shredded cheese: Adding a sprinkle of parmesan or cheddar can enhance the soup’s richness.
- Accompany with avocado slices: Creamy avocado can add a smooth texture and healthy fats to the meal.
- Serve with a dollop of sour cream or yogurt: This can add a tangy flavor and creamy texture to the soup.
Storage
To store quinoa soup, let it cool completely before transferring to airtight containers.
Refrigerate for up to 4 days or freeze for up to 3 months for longer storage.
Freezing
To freeze quinoa soup, let it cool completely before transferring to airtight containers.
Leave space for expansion.
Label with the date, and store for up to 3 months.
Thaw overnight in the refrigerator.
Reheating
To reheat quinoa soup, gently warm it on the stovetop over low heat.
Stir occasionally. Avoid boiling to maintain texture.
Alternatively, use a microwave-safe bowl.
Cover and heat in intervals.
Final Thoughts
Quinoa soup is a versatile and nutritious dish. It can be easily adjusted to fit various dietary preferences and tastes.
For those looking to add more protein, consider incorporating beans or lentils.
The use of fresh herbs like basil or cilantro can also elevate the flavor profile.
This soup isn’t only satisfying but also nourishing, making it a great choice for a comforting meal.
Enjoy experimenting with different ingredients and enjoy the warmth and goodness of homemade quinoa soup.
Frequently Asked Questions
Can I Use Red Quinoa Instead of Regular Quinoa?
You can definitely use red quinoa instead of regular quinoa. It’s slightly nuttier and maintains a firmer texture, offering an interesting twist. Both types provide similar nutritional benefits, including protein, fiber, and essential amino acids.
How Can I Make the Soup Spicier?
To spice up your soup, add chopped jalapeños or a pinch of cayenne pepper. These ingredients boost heat while providing antioxidants. Balance the flavors by gradually adding spice, ensuring it enhances the soup without overpowering it.
Is There a Gluten-Free Option for This Soup?
You’re in luck! This soup is naturally gluten-free because quinoa and all other ingredients don’t contain gluten. Make certain your broth is certified gluten-free, as some may have trace gluten. Enjoy this nutritious, wholesome dish!
Can I Add Protein Like Chicken or Tofu?
You can definitely add protein like chicken or tofu to boost the soup’s nutritional profile. Chicken offers lean protein, while tofu provides a plant-based option rich in nutrients. Both enhance flavor and add satisfying texture.
What Is the Nutritional Information per Serving?
Each serving contains approximately 250 calories, 8g protein, 10g fat, and 35g carbohydrates. You’ll find it rich in fiber, vitamins A and C, and iron. It’s a balanced choice for a nutritious meal.
Quinoa Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 measuring cup
- 1 Knife
- 1 chopping board
Ingredients
- 1 cup quinoa rinsed
- 1 tablespoon olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 2 carrots diced
- 2 celery stalks diced
- 1 bell pepper chopped
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup spinach leaves
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic, sauté until onion is translucent.
- Stir in carrots, celery, and bell pepper and cook for 5 minutes.
- Add rinsed quinoa to the pot and stir to combine.
- Pour in vegetable broth and add thyme, oregano, salt, and pepper.
- Bring the mixture to a boil, then reduce heat and let it simmer for 20 minutes.
- Add spinach leaves and lemon juice, stirring until spinach wilts.
- Remove the pot from heat and let the soup rest for 5 minutes.
- Garnish with fresh parsley before serving.
Notes
