Toasted Quinoa Soup
3
Points®
Total time: 1 hr 45 min • Prep: 20 min • Cook: 1 hr 25 min • Serves: 8 • Difficulty: Easy
Toasting quinoa enhances its flavour. This soup is thick and hearty, perfect for cold winter days.
Ingredients
Uncooked quinoa
1 cup(s), (250 ml), rinsed
Olive oil
2 tbsp(s), (30 ml)
Onion
½ cup(s), (125 ml) diced
Garlic
4 clove(s), large, sliced
Carrots
½ cup(s), (125 ml) small-diced
Bell pepper
½ cup(s), (125 ml) small-diced, red
Kosher salt
½ tsp(s), (2 ml)
Rosemary
1 tsp(s), (5 ml) leaves, minced
Ground cumin
¼ tsp(s), (1 ml)
Uncooked potato
½ cup(s), (125 ml) small-diced, peeled
Vegetable broth
7 cup(s), (1.8 L)
Zucchini
½ cup(s), (125 ml) small-diced
Fresh lemon juice
1 tbsp(s), (15 ml) (or to taste)
Red pepper flakes
¼ tsp(s), (1 ml) (or to taste)
Instructions
1
Preheat oven to 160ºC (325ºF). Spread quinoa in a thin layer on a rimmed baking sheet; toast in oven until it completely changes color from beige to dark brown, about 30 minutes. Use a spatula to stir it every 10 minutes to toast it evenly and keep edges from burning; set quinoa aside.
2
In a large soup pot, heat oil over medium heat. Add onion, garlic, carrot, bell pepper and a pinch of salt; sweat (cook over low heat, stirring frequently) until all vegetables have softened, 10-12 minutes. Add rosemary and cumin; cook 1-2 minutes until spices bloom (become very aromatic). Add potato, toasted quinoa and vegetable broth; stir.
3
Bring soup to a boil; reduce heat to maintain a simmer, cover and cook until quinoa is tender, about 30 minutes. Add zucchini; cook 5 minutes more. Stir in lemon juice and red pepper flakes.
4
Serving size: 250 ml (1 cup)
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