Mediterranean Quinoa Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Vegetarian
Serves: 4
Ingredients
  • 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
Instructions
  1. Dice the onion and mince the garlic. Peel the carrots and thinly slice them into disks.
  2. In a soup pot on medium heat, sautee the onion, garlic, and carrots with 1 tablespoon olive oil for 5 minutes until lightly colored.
  3. 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.
  4. 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).
  5. Turn off the heat and stir in the juice of one lemon.
  6. 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.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2015/01/07/mediterranean-quinoa-soup/