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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 289.0
  • Total Fat: 9.8 g
  • Cholesterol: 5.7 mg
  • Sodium: 1,391.5 mg
  • Total Carbs: 69.9 g
  • Dietary Fiber: 8.4 g
  • Protein: 15.7 g

View full nutritional breakdown of Quinoa Soup with Spinach and Corn calories by ingredient
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Quinoa Soup with Spinach and Corn

Submitted by: TRAVELNISTA

Introduction

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.

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.


Number of Servings: 7

Ingredients


    2 tbs. olive oil, divided
    1 lb. mushrooms, sliced (use white, Portobello, or a combination)
    salt and freshly ground black pepper to taste
    1 large red or white onion, chopped
    6 cloves garlic, thinly sliced
    1 3/4 cups quinoa
    8 cups chicken broth
    3 cups water
    2 cups frozen or fresh corn
    12-14 oz. spinach leaves
    2 tbs. soy sauce


Directions

Heat 1 tbs. of the oil in a large pot over medium-high heat. Add the mushrooms, season with salt and pepper and cook, stirring often, until the water they release nearly evaporates, about 5 minutes. Reduce heat to medium-low and continue cooking until lightly browned and soft. Remove to a bowl and set aside.

Add the remaining oil to the pot and heat to medium. Add the onions, season and cook until soft and browned, about 8 minutes. Add the garlic, cook for 2 minutes more and add the chicken broth. Cover and bring to a boil, then add the quinoa. Reduce heat to low and simmer, covered, for 15 minutes. Uncover and add the water and corn and return to a simmer. Add the spinach leaves a few handfuls at a time. Add the reserved mushrooms and soy sauce. Simmer for a few minutes to blend the flavors, taste for seasoning and add more salt and pepper as needed. Serve as is, or with a poached egg on top.




Number of Servings: 7

Recipe submitted by SparkPeople user TRAVELNISTA.





TAGS:  Vegetarian Meals |

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