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Recipe: Quinoa and Vegetable Soup

This 8-ingredient quinoa soup is the perfect quick lunch or dinner for any blustery day.
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Nothing is better than soup on a cold, brisk day. With this super-flavorful, easily customizable recipe, it's easy to get a warm bowl of soup to the table that satisfies not only the taste buds, but nutritional needs, too. (Superfoods galore!)

Quinoa and Vegetable Soup

Photo by Danielle Karagannis

Serves 2

What You'll Need:

3 cups vegetable broth
1 cup of quinoa, uncooked
1 cup broccoli florets
10 small mushrooms
10 spears asparagus, diced
3 ribs celery, diced
2 carrots, diced
1/2 an onion, diced
Olive oil
Salt and pepper
Seasoning of choice — Sriracha sauce, an herb blend, etc.

What To Do:

  1. In a saucepan, heat a tablespoon of olive oil and sautée vegetables until they begin to soften.
  2. Add the dry quinoa, vegetable stock, and seasonings, and bring to a boil. Once it reaches a boil, cover and let simmer for 10 minutes, or until quinoa is fully cooked.
  3.  When quinoa is cooked, stir everything together and serve!

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