Quinoa Soup with Mushrooms, Spinach and Corn

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 274.7
  • Total Fat: 6.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 406.6 mg
  • Total Carbs: 49.3 g
  • Dietary Fiber: 6.8 g
  • Protein: 9.0 g

View full nutritional breakdown of Quinoa Soup with Mushrooms, Spinach and Corn calories by ingredient
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From: http://www.aminglingoftastes.com/2008/01/q
From: http://www.aminglingoftastes.com/2008/01/q

Number of Servings: 8


    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


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: 8

Recipe submitted by SparkPeople user SANDYSWEENEY.

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Member Ratings For This Recipe

  • I think you accidentally hit the vegan/vegetarian tags? Chicken broth = not in any way vegan or veg! However, this sounds very good and it's easy to make it vegan/veg by just using vegetable broth instead. - 2/8/10

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