Healthy Quinoa Vegetable Soup
A nourishing and easy-to-make soup packed with colorful veggies and protein-rich quinoa, perfect for a healthy meal any day of the week.
Ingredients
Main Ingredients
- 1 cup quinoa Rinsed well before adding to prevent bitterness.
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium bell pepper, diced
- 1 medium zucchini, diced
- 14.5 oz can diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- to taste Salt and pepper
- to taste Fresh parsley for garnish Chop fresh parsley for a flavorful garnish.
Instructions
Preparation
- Rinse the quinoa under cold water and set it aside.
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until fragrant (around 2-3 minutes).
- Add the diced carrots, celery, and bell pepper. Cook for about 5 minutes, or until the vegetables begin to soften.
- Stir in the diced zucchini, diced tomatoes, dried oregano, and smoked paprika. Season with salt and pepper to taste.
- Pour in the vegetable broth and bring the mixture to a boil.
- Once boiling, add the rinsed quinoa. Reduce the heat to low and let it simmer for about 15-20 minutes, or until the quinoa is cooked and the vegetables are tender.
- After simmering, adjust the seasoning if necessary, then remove from heat.
- Serve hot, garnished with fresh parsley.
Notes
To ensure the best texture, keep an eye on the quinoa as it cooks. It's done when it becomes fluffy and the germ ring appears. Avoid overcooking the vegetables; they should retain some crunch for the best flavor and texture. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
