Quinoa Chickpea Spinach Soup Recipes

QUINOA WITH CHICKPEAS AND TOMATOES

Quinoa with Chickpeas and Tomatoes image

This delicious recipe was presented to me by a vegan friend. The lime juice gives the quinoa a fresh flavor that can't be beat!

Provided by sarahhouston

Categories Side Dish Grain Side Dish Recipes

Time 40m

Yield 6

Number Of Ingredients 11

Ingredients

1 cup quinoa
⅛ teaspoon salt
1 ¾ cups water
1 cup canned garbanzo beans (chickpeas), drained
1 tomato, chopped
1 clove garlic, minced
3 tablespoons lime juice
4 teaspoons olive oil
½ teaspoon ground cumin
1 pinch salt and pepper to taste
½ teaspoon chopped fresh parsley

Steps:

Place the quinoa in a fine mesh strainer, and rinse under cold, running water until the water no longer foams. Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.
Once done, stir in the garbanzo beans, tomatoes, garlic, lime juice, and olive oil. Season with cumin, salt, and pepper. Sprinkle with chopped fresh parsley to serve.

Nutrition Facts : Calories 185.4 calories, Carbohydrate 28.8 g, Fat 5.4 g, Fiber 4.5 g, Protein 6 g, SaturatedFat 0.5 g, Sodium 175.9 mg, Sugar 0.8 g

QUINOA AND CHICKPEA SOUP

Quinoa and Chickpea Soup image

All the goodness and protein of a grain and a pulse combined, with a lovely tomato taste and rich texture.

Provided by Bunny Erica

Categories Grains

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

olive oil
4 garlic cloves, chopped
1 teaspoon paprika
1/2 teaspoon cayenne pepper
2 tablespoons tomato puree
2 tomatoes, chopped
1 liter stock
50 g quinoa, rinsed and toasted
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh coriander
1 can cooked chickpeas
1 tablespoon lemon juice
salt and pepper

Steps:

Saute the onions in olive oil until soft.
Add garlic, paprika and cayenne pepper and cook for 2 minutes stirring continuously.
Add tomato puree, chopped tomatoes, stock and quinoa and bring to the boil.
Simmer for 30 minutes.
Add parsley, coriander and lemon juice and blend with a hand blender.
Add the chick peas, serve when they are warmed through.

Nutrition Facts : Calories 68.7, Fat 1, SaturatedFat 0.1, Sodium 9.1, Carbohydrate 13.5, Fiber 2, Sugar 2.2, Protein 2.6

QUINOA, CHICKPEA AND SPINACH SOUP

Quinoa, Chickpea and Spinach Soup image

Make and share this Quinoa, Chickpea and Spinach Soup recipe from Food.com.

Provided by Laka

Categories Kid Friendly

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 onion, chopped
3 garlic cloves, chopped
2 carrots, finely chopped
250 g spinach, frozen leaves
5 cups vegetable broth, from 1 cube
400 g chopped tomatoes, canned
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
100 g uncooked quinoa, rinsed
250 g chickpeas, drained and rinsed
1/2 lemon, juice of

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.

Nutrition Facts : Calories 257.7, Fat 6.2, SaturatedFat 0.8, Sodium 265.3, Carbohydrate 43.2, Fiber 8.6, Sugar 5.7, Protein 10.1

QUINOA, CHICKPEA AND SPINACH SOUP

Quinoa, chickpea and spinach soup image

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 piece onion, chopped
3 pieces garlic cloves, chopped
2 pieces carrots, finely chopped
250 g spinach, frozen leaves
5 cups vegetable broth from 1 cube
400 g chopped tomatoes, canned
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
100 g 100 g uncooked quinoa, rinsed
250 g chickpeas, drained and rinsed
1/2 piece Lemon juice from

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.

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