Quinoa Soup Recipes

QUINOA AND VEGETABLE SOUP

Steps:

• Heat olive oil and butter in a large pot or Dutch oven over medium heat; cook and stir onion, garlic, carrot, and celery until softened, 5 to 10 minutes. Add parsley, basil, bay leaf, thyme, chicken broth, and tomatoes; bring to a boil. Reduce heat and simmer until heated through, 10 minutes.
• Stir cabbage, kidney beans, and quinoa into the soup. Cover and simmer until quinoa is tender, 30 minutes. Garnish each serving with Parmesan cheese.

AFRICAN QUINOA SOUP

Steps:

• Heat butter in pot over medium heat; cook and stir onion, sweet potato, red bell pepper, celery, zucchini, jalapeno pepper, and garlic in the melted butter until vegetables are softened, about 10 minutes.
• Stir vegetable stock, quinoa, cumin, oregano, salt, black pepper, and cayenne pepper into vegetable mixture; bring to a boil. Reduce heat, cover pot, and simmer soup until quinoa is tender, 10 to 15 minutes. Stir peanut butter into soup and simmer until flavors have blended, about 20 more minutes.

LENTIL AND QUINOA SOUP

Steps:

• Pulse the onion and carrots in a food processor until chopped into small pieces. Heat 2 tablespoons butter in a large pot over medium-high heat. Add the onion-carrot mixture, 1 teaspoon dried mint and the cumin seeds. Cook, stirring occasionally, until the vegetables start to soften, about 4 minutes.
• Meanwhile, chop the tomatoes. Add to the pot and stir until they start to lose their shape, about 2 minutes. Add 7 cups water, the lentils, quinoa, 1 teaspoon salt and a few grinds of pepper. Cover and bring to a boil, then uncover and reduce the heat to a gentle simmer. Cook until the lentils are just tender, about 25 minutes (thin with 1 to 2 tablespoons water, if necessary). Season with salt and pepper.
• A few minutes before the soup is done, finely chop the garlic. Heat the remaining 2 tablespoons butter in a small saucepan over medium heat. Add the garlic and cook until it just starts to brown, 1 to 2 minutes. Stir in the red pepper flakes and remaining 1/2 teaspoon dried mint; remove from the heat.
• Divide the soup among bowls. Thin the labneh with 1 to 2 tablespoons water and add a dollop to each bowl. Drizzle the garlic butter on top.

CHICKEN AND QUINOA SOUP

Steps:

• Heat the olive oil in a large pot over medium-high heat. Add the onion, celery, carrots and Cajun seasoning and cook, stirring occasionally, until the vegetables are slightly soft, about 4 minutes.
• Stir in the quinoa, then add the chicken broth, 3 cups water, 1/2 teaspoon salt, and pepper to taste. Partially cover and bring to a simmer, then reduce the heat to medium and cook until the quinoa starts to soften, about 12 minutes. Add the broccoli and cook, uncovered, until just tender, about 5 minutes. Add the chicken and stir to warm through. Season with salt and pepper.
• Ladle the soup into bowls. Top with the sour cream and Cajun seasoning to taste.

HEARTY QUINOA AND WHITE BEAN SOUP

Steps:

• Heat oil in a large, heavy-bottomed saucepan over medium heat. Add onions, carrots and celery, and sauté until barely tender, about 5 minutes. Add beans and garlic and stir for 2 minutes.
• Stir in tomatoes and their juices, and vegetable stock. Simmer for 20 minutes.
• Add quinoa, parsley, oregano or other herb, and bay leaf. Cover and simmer until quinoa is cooked, 12 to 15 minutes. Season with salt and pepper to taste. Remove bay leaf and serve.

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.

QUINOA SOUP FROM ECUADOR

Steps:

• Rinse quinoa 3 times and drain well.
• Saute the onion in the olive oil for 5 minutes. Add the salt and cumin.
• Add the quinoa, potatoes, tomatoes, water and soy milk.
• Bring to a boil for about 5 minutes, then cover and let simmer until potatoes are tender.
• You may add water or milk if necessary.

QUINOA SOUP

Steps:

• To prepare the peanuts, rub off the skins. They can be made ahead of time, or while the soup is cooking. Heat oven to 375 degrees.
• In a shallow baking dish toast peanuts in middle of oven for 5 to 10 minutes, or until a shade darker, being careful not to burn them. Cool peanuts completely and in a food processor, pulse until ground fine. (Do not grind to the point when oil is released.) Set aside.
• To make annatto butter, cut 2 tablespoons of the butter into 2 pieces. In a small saucepan, melt the butter over very low heat and add annatto seeds. Cook mixture, stirring occasionally, for 10 minutes and strain through a fine sieve into a glass jar. Discard the seeds.
• To make the soup, while the annatto butter is cooking, place the remaining butter into a medium stock pan over low heat to melt. Add the onions and garlic. Cook, stirring occasionally, until the onion is soft, about 15 minutes. Add the annatto butter, stirring until melted.
• Add the quinoa, 2 quarts of water and potatoes, if using, to the pan. Cover; bring to a boil. Reduce heat to low and simmer for 30 minutes.
• If using the pork rinds, add them now. Either way, continue to simmer for 30 minutes.
• Add the milk, cilantro, salt and pepper. If using the ground peanuts, add them now. Reduce heat to very low and simmer for 15 minutes.