A combination of vegetables and chicken broth make this quinoa soup a tasty and satisfying meal. This healthy soup is vegan and gluten-free. It is loaded with vegetables and perfect for a chilly day!
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 plum tomatoes, chopped
- 1 red bell pepper, chopped
- 1/2 cup quinoa, rinsed and drained
- 4 cups low-sodium chicken broth
- 1/2 teaspoon fine sea salt
- 2 tablespoons chopped fresh cilantro
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, 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 cilantro. Enjoy!
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