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Quinoa-Vegetable Soup

Made this for supper tonight, very nice, light soup - sort of like a Japanese 
soup perhaps.

             (SERVES 2)
In a pot, saute 1/4 cup chopped onions in (your favorite saute method).
Add 1 cup chopped carrots and 3 cups vegetable broth.  Stir in 1/2 cup quinoa 
and 2/3 cup navy beans or other beans (canned or precooked); simmer covered 
for 15 minutes.  Add 2 cups fresh baby spinach; once wilted, remove from 
heat.  Serve with a spritz of fresh lemon juice.

Note:   I used about 5 med. carrots and 1/2 cup chopped onion and added 1 
chopped yellow crookneck squash.  I used a 19 oz. can of PROGRESSO cannellini 
beans right from the can, no rinsing.  I used a bit more quinoa and extra 
broth.  Its a forgiving recipe to add or subtract from.   We had toasted pita 
bread along with it.