Vegetables, spices, and quinoa make this delicious soup a powerhouse. Quinoa is a unique grain (technically a seed), because it contains all the essential amino acids your body needs.
It also provides many nutrients like thiamin, folate, vitamin B6, potassium, selenium, iron, and zinc. What more can you ask for in a grain?
Nutrition (per 1½-cup serving)
Calories: 203; total fat: 5g; saturated fat: 1g; protein: 9g; carbohydrates: 34g; sugar: 4g; fiber: 5g; cholesterol: 0mg; sodium: 228mg
Recipe and photo by Judy Barbe, M.S., R.D. of LiveBest.
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Makes 6 servings
- 1 Tbsp canola oil
- 1 onion, peeled and diced
- 3 stalks celery, diced
- 2 carrots, diced
- 1 clove garlic, minced
- 1 small jalapeno, minced
- 1 tsp dried ground cumin
- 1 tsp dried leaf oregano
- ¾ tsp yellow curry
- 1 large yellow potato, diced
- 4 cups low-sodium broth, chicken or vegetable
- 5 cups water
- 1 cup quinoa, rinsed and drained
- 1 zucchini, diced
- ½ lime, juiced
- Salt and pepper
How to make it
Heat oil in soup pot.
Add onion, celery, and carrots; cook 15 minutes, until softened but not browned. Add garlic and jalapeno, cook 1 minute. Stir in cumin, oregano, and curry, cook 1 minute. Add potato, water, broth, and quinoa. Bring to a boil, cover, and reduce heat to a simmer. Cook 15-20 minutes until vegetables are just cooked through and quinoa uncurls. Add zucchini, and cook 5 minutes.
Just before serving, stir in lime juice. Season with salt and pepper. Serve.