Category Archives: Quinoa Soup Recipes

Gratitude to Farmers

This morning, as I was baking a pumpkin for pumpkin soup and peeling carrots to add to it, I thought about the farmers who planted, tended to and harvested these BEAUTIFUL autumn vegetables. And… the farmers who struggle to keep their farms and crops safe, healthy and productive.

As I was thinking about this, I just happened (don’t you love how things “just happen”) to come across a quote by the country singer, Willie Nelson.  May I share this quote with you?

The fight to save family farms isn’t just about farmers. It’s about making sure that there is a safe and healthy food supply for all of us. It’s about jobs, from Main Street to Wall Street. It’s about a better America.

And now, I simply wish to share my gratitude with you and ALL farmers for the truly hard work, love and loyalty that they put forth so that we may have an abundance of food, healthier families and a better America!  Thank you!!!

Quinoa-Broccoli soup

Makes 4-5 servings

Ingredients:

1 cup water
1/2 cup quinoa
4 cups vegetable broth or 2 (14.5 oz) cans vegetable broth
1/2 cup chopped onion
1/2 cup diced carrot
1 teaspoon minced garlic
2 cups broccoli, broccolini, rabe or broccoflower, (or try a mix) washed and chopped coarsely
salt and pepper to taste.

Directions

Rinse quinoa before cooking to remove the coating of a bitter substance called saponins.
Bring water to a boil.
Stir in quinoa, cover, reduce heat and simmer for 10 minutes.
Add broth, onion and carrot
Simmer for 10 minutes.
Add broccoli and simmer 5 more minutes.
Salt and pepper to taste
Enjoy!

NOTE: Reduce cooking times for a crunchier vegetable.

Nutrition facts: 110 calories; 20 gm carbohydrates; 4 gm protein; 1 gm fat

Variations:
Add any additional vegetables you desire. Try other flavored broths. I love mushroom broth with broccoli and quinoa!

Quinoa-Spinach Soup

Makes 4-5 servings

Ingredients:

1 cup water
1/2 cup quinoa
4 cups vegetable broth or 2 (14.5 oz) cans vegetable broth
1/2 chopped onion
1/2 diced carrot
2 cups spinach, washed and chopped coarsely
salt and pepper to taste.

Directions:

Rinse quinoa before cooking to remove the coating of a bitter substance called saponins.
Bring water to a boil.
Stir in quinoa, cover, reduce heat and simmer for 10 minutes.
Add broth, onion and carrot
Simmer for 15 minutes.
Stir in spinach, allow to wilt in soup
Salt and pepper to taste
Enjoy!

Nutrition facts: 100 calories; 18 gm carbohydrates; 4 gm protein; 1 gm fat
Variations:

Add any additional vegetables you desire. Try other flavored broths. I love mushroom broth with spinach and quinoa!

Asparagus Quinoa Soup

Serves 6

Ingredients

1 pound of asparagus, woody ends broken or cut off
6 cups of vegetable or chicken stock. Use canned or homemade
½ cup onion, finely chopped
½ cup potato, shredded
1 sweet red pepper, julienne sliced
Salt and pepper to taste
1 cup cooked quinoa
Click here cooking directions

Directions

1.Cut tips from asparagus spears and set aside. Cut spears into 1 inch pieces.
2.In a large saucepan, bring stock or broth to a boil.
3.Add asparagus pieces, onion and potato. Simmer until asparagus is tender; about 20 minutes.
4.In a small saucepan of boiling water, add asparagus tips.
5.Simmer until tender, about 5 minutes.
6.Carefully pour broth with asparagus, onion and potato into a blender or food processor. Puree soup until smooth. Strain, if necessary, to remove any woody particles remaining from asparagus.
7.Return to saucepan and add cooked quinoa.
8.Heat until very warm, not boiling.
9.Season to taste with salt and pepper.
10.Divide into 6 bowls. Garnish with sweet red pepper and asparagus tips.

Nutrition facts (approx)
123 cal; 12grams carbohydrate; 9grams protein; 4.5grams fat