By Allie Ofisher
Quinoa & Veggie Soup
9 steps
Prep:10minCook:1h
A great soup for summer, very light and fresh.
Updated at: Thu, 17 Aug 2023 03:14:41 GMT
Nutrition balance score
Good
Glycemic Index
48
Low
Glycemic Load
25
High
Nutrition per serving
Calories457.2 kcal (23%)
Total Fat23 g (33%)
Carbs51 g (20%)
Sugars9.6 g (11%)
Protein16.9 g (34%)
Sodium1303.8 mg (65%)
Fiber8.8 g (31%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
1 tablespoonsvegetable oil
0.5onion
1red bell pepper
3garlic cloves
½ tablespoonpaprika
1 teaspoonsground coriander
¾ teaspoonsground cumin
3 cupsvegetable broth
0.5 poundred potatoes
½ cupwhite quinoa
prewashed
fresh corn
or frozen
1tomatoe
cored and chopped coarse
salt
pepper
1 cupqueso fresco
or feta cheese, crumbled
1avocado
halved, pitted, and diced
½ cupfresh cilantro
minced
Instructions
Step 1
PREP: Chop onions and chop bell pepper into 1/2" pieces.
Step 2
Heat oil then add onion and bell pepper and cook until softened, 5-7 minutes.
Step 3
PREP: Mince garlic and mix together with paprika, coriander and cumin.
Step 4
PREP: Cube potatoes into 1/2" pieces
Step 5
Stir in garlic, paprika, coriander, and cumin and cook until fragrant, about 30 seconds.
Step 6
Stir in broth and potatoes and bring to boil over high heat. Reduce heat and simmer gently for 10 minutes.
Step 7
PREP: Chop tomato into cubes and pre-wash quinoa.
Step 8
Stir in quinoa, simmer for 8 minutes. Stir in corn, simmer for 5 to 7 minutes. Stir in tomatoes and let heat through, about 2 minutes.
Step 9
Off heat, season with salt and pepper to taste. Sprinkle individual portions with queso fresco, avocado, and cilantro before serving.
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