Quinoa And Spinach Soup Recipes

LEMONY QUINOA-AND-SPINACH SOUP

Steps:

• In a small pot, bring broth, dill sprig, lemon peel, and garlic to a boil. Season with salt. Reduce heat and simmer, covered, 10 minutes. Uncover; remove dill sprig and lemon peel. Increase heat to medium-high and add quinoa; cook, stirring occasionally, until tender, 8 to 10 minutes. Remove from heat. Stir in spinach, chopped dill, and lemon juice. Drizzle with oil, season with pepper, and serve.

CHICKEN QUINOA SOUP

Steps:

• Bring 3 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
• Heat 1 teaspoon olive oil in a Dutch oven over medium-high heat. Add chicken; season with salt and pepper. Cook and stir until chicken is no longer pink in the center, about 5 minutes. Transfer chicken to a plate.
• Heat remaining 1 teaspoon olive oil in the Dutch oven over medium heat. Add onion, carrots, celery, red bell pepper, yellow bell pepper, and garlic; cook and stir until soft, about 10 minutes.
• Pour chicken broth into the Dutch oven. Add spinach leaves, marjoram, oregano, basil, and bay leaf. Bring to a boil; reduce heat and simmer until flavors combine, about 10 minutes. Stir in cooked quinoa. Return chicken to the Dutch oven; cook until heated through, about 2 minutes.
• Dissolve cornstarch in 1/4 cup cold water in a small bowl. Pour slowly into the Dutch oven; cook, stirring occasionally, until soup thickens, about 1 minute.

QUINOA, CHICKPEA AND SPINACH SOUP

Steps:

• Sauté onion and garlic for 3 - 5 minutes in the olive oil over medium heat in a large pot.
• Stir in the carrot and spinach, continue to cook for about 2 minutes.
• Add the vegetable broth, chopped tomatoes with their juices, thyme, rosemary and the quinoa. Bring to a low boil, cover and cook for about 15 minutes.
• Add the chickpeas and cook for 5 more minutes, until heated through.
• Before serving, add the lemon juice and stir to combine.

PINK BEAN, QUINOA, AND SPINACH SOUP

Steps:

• Heat the oil in a large soup pot. Add the onion and sauté over medium-low heat until translucent. Add the carrots and garlic and continue to sauté until all are golden, about 5 minutes.
• Add 6 cups water, followed by the bouillon cubes, tomatoes, quinoa, beans, curry powder, cinnamon, and nutmeg. Bring to a rapid simmer, then cover and simmer gently for 15 to 20 minutes, until the quinoa is tender.
• Add the spinach and cover. Cook for just a minute or two, until it is wilted, then stir it into the soup. Adjust the consistency with a little more water if the soup is too dense; season with salt and pepper and serve.
• menu suggestions
• For a delicious soup-and-salad meal, pair this with Mixed Greens with Sprouts, Apple, and Daikon (page 179) and serve with fresh whole-grain olive bread or a fresh flatbread such as pita or lavash.
• To complete the meal without using further recipes, serve with vegan cheese quesadillas (use a griddle on the stovetop or bake in a 400°F oven) or simple nachos (tortilla chips topped with melted vegan cheese and, if you'd like, some green chiles), and a salad of mixed greens, tomatoes, peppers, and olives.
• nutrition information
• Calories: 181
• Total Fat: 5g
• Protein: 7.5g
• Carbohydrates: 26g
• Fiber: 6g
• Sodium: 280mg

QUINOA AND SPINACH PILAF

Steps:

• Melt butter in a large saucepan over medium heat; cook and stir onion and garlic until onion is softened, about 4 minutes. Add quinoa to onion mixture; cook and stir for about 1 minute more.
• Pour water over quinoa mixture; bring to a boil. Reduce heat to medium, cover saucepan, and simmer until quinoa is tender and water is absorbed, about 20 minutes.
• Stir spinach and lemon zest into quinoa mixture; season with salt and pepper.

QUINOA CORN AND SPINACH CHOWDER

Steps:

• Simmer the quinoa in 7 cups boiling water for 10 minutes.
• While the quinoa is cooking, slice off the top half of the corn kernels, then reverse your knife and press out the milk with the dull edge running down the length of the cobs. Set aside.
• Drain quinoa, but reserve liquid.
• Heat the oil in a 3-quart saucepan with garlic and chile, cook for about 30 seconds over medium heat, then add the cumin, 1/2 tsp salt, and the potatoes.
• Measure 6 cups of the quinoa-cooking water and add it to the pot. Bring to a boil, then add the quinoa and simmer, partially covered, until the potatoes are tender, about 15 minutes. Add the corn and its scrapings.
• Turn off the heat, taste for salt, and season the soup with pepper.
• Add the cheese, then stir in the spinach and the green onions. As soon as the spinach is wilted, after 2-3 minutes, serve the soup, garnished with the cilantro and hard-boiled egg if you're using it.