Recipe adapted from Vegetarian Suppers by Deborah Madison

Submitted by MELTNSUE

for breakfast

Submitted by ROZANJ

5 WW points per serving

Submitted by BUN3KIN

Quinoa Soup with Spinach and Corn
Adapted from this recipe at Cucina Nicolina

She prefers chicken broth (especially Swanson’s low-sodium or Whole Foods regular), but you can certainly use vegetable broth if necessary. This soup is easy to play with, so add any dried or fresh herbs, or seasonings that sound good. If you really want to speed up the process, you could cook the mushrooms in a separate skillet while the quinoa is simmering.

Submitted by TRAVELNISTA

Ingredients indigenous to the New World, like amaranth, quinoa, and corn, have a natural affinity. In this soup, the amaranth and quinoa add substance and subtle flavor variations to the more familiar taste of sweet corn.

Submitted by LIBERTYM

Submitted by SLJGEMINI75