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Quinoa Soup Recipe

Ingredients

How to make it

  • (Authors’ note: I actually left out the radishes and red pepper flakes, as I desired a more mild soup. I compensated by adding two extra cloves of garlic. I say spice to your taste!)
  • 1) In a medium saucepan, dry-roast the quinoa over medium heat for 1 to 2 minutes, or until slightly golden brown, stirring occasionally (some of the grains may pop slightly). Transfer to a plate.
  • 2) In the same pan, heat the oil over medium heat, swirling to coat the bottom. Cook the carrots, green onions and garlic for 3-4 minutes, or until the carrots are tender-crisp, stirring occasionally.
  • 3) Stir in the broth. Increase the heat to medium high and bring to a light boil, stirring occasionally.
  • 4) Stir in the remaining ingredients except the parsley. Reduce the heat and simmer, partially covered, for 10 minutes, or until the potato is tender when pierced with a fork or sharp knife.
  • 5) Stir in the quinoa. Simmer for 15 minutes, or until the quinoa is tender. Garnish with parsley.
  • This recipe was brought to you by Deliciously Healthy Recipes: Good food that’s good for you by the ‘Go Red for Women’ group of the American Heart Association.’

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The Cook

jennyzzz Garland, TX

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