Photo of Toasted Quinoa Soup by WW

Toasted Quinoa Soup

Points® value
Total Time
1 hr 45 min
20 min
1 hr 25 min
Toasting quinoa enhances its flavour. This soup is thick and hearty, perfect for cold winter days.


Uncooked quinoa

1 cup(s), (250 ml), rinsed

Olive oil

2 tbsp(s), (30 ml)


½ cup(s), (125 ml) diced


4 clove(s), large, sliced


½ cup(s), (125 ml) small-diced

Bell pepper

½ cup(s), (125 ml) small-diced, red

Kosher salt

½ tsp(s), (2 ml)


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)


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)


  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)


This recipe, originally by Amanda Freitag, has been adapted from The Chef Next Door for Weight Watchers Magazine.If soup is too thick, add a small amount of water or broth.