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Recipe : Winter Quinoa Vegetable Soup

Ingredients:

  • 1 tablespoon expeller-pressed canola oil

  • 1 medium onion, finely chopped

  • 2 cloves garlic, minced

  • 3 plum tomatoes, chopped

  • 1 red bell pepper, chopped

  • 1 large turnip, peeled and cut into 1/2-inch pieces

  • 1/2 cup quinoa, rinsed and drained

  • 4 cups low-sodium beef broth

  • 1/2 teaspoon fine sea salt

  • 2 tablespoons chopped fresh parsley

Method:

In a large saucepot, heat oil over medium-high heat until hot. Add onion and garlic and cook 6 to 8 minutes or until golden and soft. Stir in tomatoes, bell pepper, turnip, quinoa, broth, 1 cup water and salt. Bring to a boil over high heat. Reduce heat to medium-low, cover and cook 20 minutes or until quinoa is cooked and vegetables are tender. Stir in parsley.

Nutritional Info:

Per Serving: Serving size: about 1 cup,

110 calories (35 from fat), 3.5g total fat, 4g sugar, 5g protein.

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Nicosia, Cyprus

 

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