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Quinoa Vegetable Soup (D/P, KLP)
Source: Detroit Free Press
Serves: 6

1 tablespoon butter or margarine
1/4 cup uncooked quinoa, rinsed and drained
1/2 cup diced carrots
1/4 cup diced celery
1/4 cup diced green or red bell pepper
2 cloves garlic, peeled and chopped
4 cups water or vegetable broth
1 teaspoon salt (optional)
1/4 cup chopped chives
Fresh chopped parsley (optional)

In a medium saucepan, melt the margarine or butter; add the quinoa, carrots, celery, pepper and garlic. Sauté until golden brown.

Add the water or broth and bring to a boil. Simmer 20-30 minutes or until the vegetables are tender and the quinoa is cooked. Season to taste and sprinkle with chives and parsley, if desired.

Posted by Diana Freilach

Nutritional Info Per Serving: 49 calories, 2g fat, 6g carbs, 1g protein, 27mg sodium, 1g fiber each