Quinoa Soup
Whether you're seeking a nutritious meal or a convenient way to incorporate quinoa into your diet, Quinoa Soup is a must-try.
Servings: 6
Ingredients
- 1 teaspoon of olive oil (5 ml)
- 1 white onion, finely chopped (110 g.)
- 2 stalks of green onions, chopped, (40 g.)
- 2 stalks of celery, diced, (60 g.)
- 1 carrot, diced (about 1 cup or 120 g)
- 2 cup of pumpkin, diced (300 g)
- ½ cup of peas (75 g)
- ¾ cup of quinoa, rinsed (140 g)
- 6 cups of low-sodium chicken broth (1.4 L)
- 1 teaspoon of dried oregano
- Salt to taste
Instructions
- Heat the oil in a large pot over medium heat. Add the chopped white onion, green onions, and celery. Sauté for about 5 minutes until the onions are translucent and the celery is tender.
- Add the diced carrot, pumpkin to the pot. Stir well to combine with the onion and celery mixture.
- Rinse the quinoa under cold water using a fine mesh sieve to remove any bitterness. Add the rinsed quinoa, and peas to the pot along with the low-sodium chicken broth. Season with dried oregano and salt to taste.
- Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 15-20 minutes, or until the quinoa is cooked and the vegetables are tender.
- Serve the Peruvian quinoa soup hot, garnished with additional chopped green onions if desired. Enjoy it as a wholesome meal on its own or as a starter to a larger feast.
Notes
With only 2 WW points
Nutrition
Serving: 448g | Calories: 224kcal | Carbohydrates: 43g | Protein: 10g | Fat: 2.6g | Saturated Fat: 0.2g | Cholesterol: 43mg | Sodium: 1500mg | Potassium: 568mg | Fiber: 8.9g | Sugar: 5.1g | Calcium: 60mg | Iron: 2.8mg