Photo of Toasted Quinoa Soup by WW

Toasted Quinoa Soup

1 - 3
PersonalPoints™ per serving
Total Time
1 hr 45 min
20 min
1 hr 25 min
Toasting quinoa enhances its flavor. This soup is thick and hearty, perfect for cold winter days.


Uncooked quinoa

1 cup(s), rinsed

Olive oil

2 Tbsp

Uncooked onion(s)

½ cup(s), diced

Garlic clove(s)

4 medium clove(s), sliced

Uncooked carrot(s)

½ cup(s), small-diced

Uncooked bell pepper(s)

½ cup(s), small-diced, red

Kosher salt

½ tsp


1 tsp, leaves, minced

Ground cumin

¼ tsp

Uncooked potato(es)

½ cup(s), small-diced, peeled

Vegetable broth

7 cup(s)

Uncooked zucchini

½ cup(s), small-diced

Fresh lemon juice

1 Tbsp, (or to taste)

Red pepper flakes

¼ tsp, (or to taste)


  1. Preheat oven to 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: 1 c


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.