Quinoa Vegetable Soup

I had never heard of quinoa until I went to Peru and discovered a delicious, traditional soup. There are a lot of ingredients, but it is worth the work!

INGRIDIENT

1 tablespoon vegetable oil

⅔ cup quinoa

1 carrot, diced

1 stalk celery, diced

½ onion, finely chopped

½ green bell pepper, seeded and chopped

2 cloves garlic, crushed

2 (15 ounce) cans chicken broth

3 ½ cups water

2 large tomatoes, finely chopped

¼ head cabbage, chopped

salt and pepper to taste

¼ cup chopped fresh parsley, for garnish

DIRECTION

Step: 1

Heat the vegetable oil in a large pot on medium-high heat. Stir in the quinoa, carrot, celery, onion, bell pepper, and garlic. Cook for a few minutes, until lightly browned, stirring frequently.

Step: 2

Pour in the chicken broth, water, tomatoes, and cabbage. Increase heat to high and bring to a boil. Reduce heat to medium and simmer until the quinoa and vegetables are tender, about 10 minutes. Season to taste with salt and pepper. Garnish with parsley before servings.

NUTRITION FACT

Per Serving: 133 calories; protein 4.9g; carbohydrates 20.1g; fat 4g; cholesterol 3.5mg; sodium 893.2mg.

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