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- 1 cup quinoa, rinsed - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 2 medium carrots, diced - 1 bell pepper (any color), diced - 1 zucchini, diced - 1 cup green beans, trimmed and cut into 1-inch pieces - 4 cups vegetable broth - 1 can (14 oz) diced tomatoes (with juice) - 1 teaspoon dried oregano - 1 teaspoon ground cumin - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - Extra vegetables for added nutrition - Spices to enhance flavor - Bread for dipping - Salad for a complete meal For this Vegetable Soup with Quinoa, the ingredients are key. I love quinoa because it adds protein and texture. It cooks well and absorbs flavors. The mix of vegetables creates a rainbow of color and taste. You can use any bell pepper you like. Each adds its own unique sweetness. The broth is the heart of the soup. I prefer vegetable broth for a light flavor. You can also use chicken broth if you want a richer taste. Tomatoes bring a nice acidity to balance the flavors. Don’t forget the spices! Oregano and cumin add warmth and depth. Feel free to get creative with the optional ingredients. Adding more vegetables boosts nutrition and flavor. Think about spinach, kale, or even sweet potatoes. Spices can elevate the dish too. A dash of paprika or chili powder can add a kick. Pair this soup with crusty bread for dipping. A fresh salad on the side makes it a full meal. For the full recipe, check out the details. Enjoy the process of making this healthy and nourishing meal! - Prepare the vegetables: chop and dice as needed. - Rinse the quinoa to remove bitterness. Start by gathering all your fresh vegetables. I love using bright carrots, bell peppers, zucchini, and green beans. Chop them into small pieces. This helps them cook evenly and fit nicely in each spoonful. Next, take your quinoa and rinse it under cold water. This step is key. It helps remove any bitter flavor and makes the quinoa taste better. - Heat olive oil and sauté onion and garlic. - Add vegetables and quinoa; mix with broth and tomatoes. In a large pot, heat one tablespoon of olive oil over medium heat. When the oil is warm, add the diced onion. Sauté it until it turns translucent, about three to four minutes. Then, add in the minced garlic. Stir it for about a minute, just until you smell that yummy aroma. Next, toss in your prepared vegetables and quinoa. Mix everything well. Pour in four cups of vegetable broth and one can of diced tomatoes. Add a teaspoon each of dried oregano and ground cumin. Stir to combine. - Bring to a boil, then reduce heat to simmer. - Cook until quinoa and vegetables are tender. Now, bring your soup to a boil over high heat. Once it’s bubbling, lower the heat and cover the pot. Let it simmer for about 15 to 20 minutes. This allows the quinoa to cook fully and the vegetables to soften. Keep an eye on it, stirring occasionally. You want everything to be nice and tender, ready for your bowl. For the full recipe, check the details above. - Use homemade vegetable broth for a richer flavor. - Adjust seasoning based on your taste. More salt? Go for it! - Ensure you rinse the quinoa well to avoid any bitterness. - Be careful not to overcook the veggies; you want them tender, not mushy. - Serve your soup hot for the best taste experience. - Garnish generously with fresh parsley for a pop of color and flavor. These simple tips will help you make the best vegetable soup with quinoa. Using fresh, homemade broth really makes a difference. Rinsing quinoa well is key to getting rid of its natural bitterness. And remember, when you cook, keep an eye on those veggies. You want them crisp and vibrant! Lastly, when you serve, don’t skimp on the parsley. It adds a nice touch both visually and in flavor. For the full recipe, check out the details above! {{image_2}} You can easily boost the protein in your soup. Add beans or lentils for extra protein. These ingredients not only enhance flavor but also keep you full longer. If you want a heartier option, incorporate chicken or tofu. Both choices add a nice texture and taste to the dish. They also make this soup a more complete meal for your family. Feel free to get creative with the vegetables. Substitute seasonal vegetables according to availability. This keeps your soup fresh and exciting. You can also experiment with leafy greens like spinach or kale. These greens add color and nutrition. Plus, they cook quickly, blending well with the other ingredients. To brighten the taste, try adding a splash of lemon juice. This simple addition can elevate your soup. If you like some heat, incorporate spices like paprika or chili flakes. Both spices add depth and warmth to your meal. You can adjust the amounts based on your taste, making it your own! For the full recipe, refer to the detailed instructions above. You can keep your soup fresh in an airtight container. It lasts for up to 5 days. This makes it easy to meal prep. You can enjoy a warm bowl on busy days. For longer storage, freeze your soup. It keeps well for up to 3 months in freezer-safe containers. Be sure to leave some space at the top for expansion. This way, you can enjoy it later without any loss of flavor. When you're ready to eat, reheat your soup on the stove or in the microwave. Add a splash of broth to keep it moist. This simple tip helps restore its creamy texture and rich flavor. If you want to find the complete cooking process, check out the Full Recipe. Typically, 15-20 minutes is sufficient for quinoa in soup. Quinoa cooks quickly and absorbs flavors well. When you add it to the soup, it softens and becomes fluffy. I love how it adds a nice texture, making the soup heartier. Yes, frozen vegetables can be used; just adjust cooking time. Frozen veggies are great for convenience. They can save you prep time and are often just as nutritious. When using frozen veggies, add them during the last 10 minutes of cooking. This way, they warm up nicely without getting too mushy. Water or chicken broth can be a good alternative. If you want a richer flavor, chicken broth works well. However, water is okay if you want a lighter taste. Just remember to add more seasoning to boost the flavor. Add red pepper flakes or a dash of hot sauce to taste. If you enjoy heat, start with a small amount and taste as you go. You can also add chopped fresh chili peppers for a fresh kick. This soup is flexible, so feel free to adjust it to your liking. For the full recipe, check out the section above. This blog post guides you through making a tasty quinoa soup. We covered the essential and optional ingredients, along with detailed cooking steps. The tips and variations help you personalize your soup based on your taste. Remember, you can store it in the fridge or freeze it for later. Enjoy your warm soup, packed with flavor and nutrition! Go ahead and make it your own by mixing in different veggies or spices. Happy cooking!

Vegetable Soup with Quinoa

Warm up with a delightful bowl of Colorful Quinoa Vegetable Medley Soup! This nutritious recipe combines vibrant veggies and protein-packed quinoa in a comforting broth. Perfect for a cozy dinner or meal prep, this soup is quick to make and bursting with flavor. Follow our easy step-by-step guide to create this wholesome dish that everyone will love. Click to explore the full recipe and bring a splash of color to your table!
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Ingredients
  

1 cup quinoa, rinsed

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, diced

1 bell pepper (any color), diced

1 zucchini, diced

1 cup green beans, trimmed and cut into 1-inch pieces

4 cups vegetable broth

1 can (14 oz) diced tomatoes (with juice)

1 teaspoon dried oregano

1 teaspoon ground cumin

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, heat the olive oil over medium heat.

    Add the diced onion and sauté until it becomes translucent (about 3-4 minutes).

      Stir in the minced garlic and cook for another minute, being careful not to let it burn.

        Add the diced carrots, bell pepper, zucchini, and green beans to the pot, and sauté for about 5-6 minutes until the vegetables begin to soften.

          Stir in the quinoa, vegetable broth, diced tomatoes, oregano, and cumin. Bring the mixture to a boil.

            Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the quinoa is fully cooked and the vegetables are tender.

              Season with salt and pepper to taste.

                Remove from heat and let it sit for a couple of minutes before serving.

                  Ladle the soup into bowls and garnish with fresh parsley.

                    Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4