This Mediterranean Quinoa Soup is packed with vegetarian protein and a comforting garlic lemon broth. A quick 30 minute weeknight soup to whip up on a cold night!
During the winter months, I love having soup to bring to work for a hot lunch. Truthfully though, it never holds me for long unless I have lots of add-ins.
This soup fits the bill for those of you needing to dig a big spoon into something tasty: chewy quinoa, creamy chickpeas, and lots of veggies and garlic + lemon for flavor. I promise you won’t miss the creamy broths or cheese in most winter soups that are popular while eating this hearty soup.
- ½ white onion
- 5 large cloves of garlic
- 3 medium carrots
- 1 tablespoon olive oil
- ½ cup dry red quinoa
- 6 cups vegetable broth
- 15 ounce can of garbanzo beans
- 1 lemon
- 4 cups spinach
- Pesto and marinated artichokes for garnish
- Dice the onion and mince the garlic. Peel the carrots and thinly slice them into disks.
- In a soup pot on medium heat, sautee the onion, garlic, and carrots with 1 tablespoon olive oil for 5 minutes until lightly colored.
- Add the dry red quinoa to the pot and sautee for 30 seconds. Then add the broth and a can of drained and rinsed garbanzo beans to the pot.
- Put the lid on the pot, slightly ajar to allow to steam to escape, and reduce the heat to medium-low. Stir the mixture every few minutes for 20 minutes, until the quinoa is cooked (you will notice little curlicues separating from the main part of the quinoa).
- Turn off the heat and stir in the juice of one lemon.
- Place 1 cup of chopped spinach at the bottom of each bowl, and top with the soup. Garnish each bowl with a tablespoon of basil pesto to mix in and a few marinated artichoke pieces.
My favorite way to brighten up this soup even further is to add lots of fresh chopped spinach, marinated artichokes, and a dollop of fresh basil pesto when it’s time to eat.
Every soup deserves some flair, no?
Please share with me all the delicious foods that you’re enjoying Back To Basics January that incorporate veggies!
I love hearing about all the healthy, creative meals you guys are making and it has kept me inspired to keep up with the challenge.