Quinoa Vegetable Soup

Quinoa Vegetable Soup
Recipe Type: Soup
Cuisine: Bolivian
Author: Kat
Prep time:
Cook time:
Total time:
Serves: 6
Cooler weather brings out the soups and stews in me. A combination of vegetables and beef broth make this Bolivian-inspired quinoa soup a tasty and satisfying meal. This recipe features quinoa (sounds like keen-wa). Quinoa is a whole grain that looks like the tiny version of couscous. You can find it in the health food section of any grocery store, and it’s also available in bulk at Whole Foods and your local health food stores. (recipe inspired by Whole Foods)
Ingredients
  • 1 tablespoon expeller-pressed canola oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 3 plum tomatoes, chopped
  • 1 red bell pepper, chopped
  • 1 large turnip, peeled and cut into 1/2-inch pieces
  • 1/2 cup quinoa, rinsed and drained
  • 4 cups low-sodium beef broth (can substitute vegetable broth)
  • 1/2 teaspoon fine sea salt
  • 2 tablespoons chopped fresh parsley
Instructions
  1. In a large saucepot, heat oil over medium-high heat until hot. Add onion and garlic and cook 6 to 8 minutes or until golden and soft. Stir in tomatoes, bell pepper, turnip, quinoa, broth, 1 cup water and salt. Bring to a boil over high heat.
  2. Reduce heat to medium-low, cover and cook 20 minutes or until quinoa is cooked and vegetables are tender. Stir in parsley.

 

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