QUINOA AND VEGETABLE SOUP
This is a hearty soup with lots of vegetables and kidney beans. Quick and easy.
Provided by GIMESUN
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h15m
Yield 6
Number Of Ingredients 16
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.
Nutrition Facts : Calories 279.7 calories, Carbohydrate 31.8 g, Cholesterol 23.5 mg, Fat 12.4 g, Fiber 8.5 g, Protein 11.6 g, SaturatedFat 4.3 g, Sodium 1922.7 mg, Sugar 6.9 g
CHICKEN AND QUINOA SOUP
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
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.
CHICKEN QUINOA SOUP
Quinoa is a tasty, protein-filled grain that makes a great addition to chicken soup! Add some carrots, celery, spinach, onions and bell peppers for amazing color and flavor. My husband loves this with multigrain crackers, but I think it's great as-is!
Provided by riversiderunner
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h33m
Yield 8
Number Of Ingredients 19
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.
Nutrition Facts : Calories 213.5 calories, Carbohydrate 25.6 g, Cholesterol 36.6 mg, Fat 4.1 g, Fiber 3.4 g, Protein 18.1 g, SaturatedFat 0.8 g, Sodium 89.7 mg, Sugar 2.9 g
HEARTY QUINOA AND WHITE BEAN SOUP
Soup doesn't have to be loaded with meat to be deeply satisfying. This one from Mary McCartney, devoted vegetarian, cookbook author and a daughter of Paul, is proof of that fact. Quinoa adds a lovely bit of texture, and beans - practically any variety will do - add heft and a wonderful creaminess as they break down in the broth. This recipe begs to be tampered with, so feel free to add more beans, vegetables, quinoa or fresh herbs. One reader even added a few cups of cooked pasta. It's almost impossible to mess up, so don't hold back.
Provided by Jeff Gordinier
Categories dinner, weekday, main course
Time 45m
Yield 6 servings (about 2 1/2 quarts)
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 8 grams, Carbohydrate 31 grams, Fat 10 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 1155 milligrams, Sugar 5 grams
LENTIL AND QUINOA SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 490, Fat 20 grams, SaturatedFat 11 grams, Cholesterol 56 milligrams, Sodium 658 milligrams, Carbohydrate 62 grams, Fiber 10 grams, Protein 20 grams, Sugar 7 grams
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