Oh quinoa, let us count the ways we love you! Garnish with as much parsley as you want to boost this soup’s antioxidant content, or mix it up and swap parsley for cilantro. It comes courtesy of our friends at The Almond Eater.
2 cups water
1 cup quinoa
1 tbsp olive oil
4 garlic cloves
1 carrot stick
1 celery stalk
3 cups vegetable broth
1 tsp parsley
Pinch red pepper flakes
Optional: crushed croutons for topping
9.5 g fat (1.5 g saturated)
703 mg sodium
How to Make It:
In a pot, bring water to a boil and then add quinoa, turn heat down and simmer until quinoa has absorbed the water and is cooked through.
Mince garlic and place in a pan with olive oil. Cook for a few minutes on medium heat and then add the chopped up carrots and celery. Cook those for 3-5 minutes and then add the quinoa and vegetable broth to the pan. Simmer on low for 15 minutes.
Add the parsley and red pepper and mix everything together.
Pour into bowls, crush croutons overtop, and enjoy!