Quinoa Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
2 tsp rapeseed oil2 small diced white onion, about 1 large onion4 garlic cloves, crushed1 tomato, peeled, seeded and chopped finely½ tsp cumin¼ tsp paprika1 bay leaf¼ tsp ground coriander1 large butternut squash, peeled and cut in small chunks1 cup uncooked quinoa, pre-washed8 cups water or brothlittle parmesan cheese200g finely chopped spinachSalt and pepper to taste
Heat the olive oil over medium heat in a large saucepan, add the onions, garlic, tomato, cumin, paprika, bay, coriander, salt and pepper, mix well and cook until the onions are soft, about 8 minutes.
2. Add the chopped squash, stir them well to coat them with onions and spices and cook them for about 5 minutes, stirring occasionally.
3. Add the water or broth, bring to a boil.
4. Add the uncooked quinoa, reduce the temperature and simmer until the quinoa and squash are tender, about 25 minutes.
5. Add the cheese, stir and cook for another 5 minutes.
6. Add the chopped spinach, taste and add additional salt/pepper if needed
Serving Size: 4-5 sbowls
Number of Servings: 5
Recipe submitted by SparkPeople user MERRYBLACKCAT2.
2. Add the chopped squash, stir them well to coat them with onions and spices and cook them for about 5 minutes, stirring occasionally.
3. Add the water or broth, bring to a boil.
4. Add the uncooked quinoa, reduce the temperature and simmer until the quinoa and squash are tender, about 25 minutes.
5. Add the cheese, stir and cook for another 5 minutes.
6. Add the chopped spinach, taste and add additional salt/pepper if needed
Serving Size: 4-5 sbowls
Number of Servings: 5
Recipe submitted by SparkPeople user MERRYBLACKCAT2.
Nutritional Info Amount Per Serving
- Calories: 281.7
- Total Fat: 4.8 g
- Cholesterol: 1.7 mg
- Sodium: 94.5 mg
- Total Carbs: 55.2 g
- Dietary Fiber: 11.0 g
- Protein: 9.6 g
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