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Recipe : Winter Quinoa Vegetable Soup

February 2, 2016

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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