Try this Spinach Quinoa Soup recipe, or contribute your own.
- ground black pepper to taste
- 1 tbsp olive oil extra virgin
- 1 cup quinoa uncooked
- 1 tsp basil dried
- 3 large carrots shredded
- 2 1/2 tsp salt
- 16 cups water or vegetable stock (low sodium)
- 2 medium onions. chopped
- 6 large garlic cloves minced
- 4 large celery stalks diced
- 28 oz can diced tomatoes
- 3 large potatoes cubed
- 3 cups corn frozen
- 11 oz spinach
- 1/3 cup green onions parsley or dill, chopped
- Carbohydrate 334.693968432729 g
- Cholesterol 0 mg
- Fat 21.0215172384986 g
- Fiber 53.9844766160314 g
- Protein 53.6849747795277 g
- Saturated Fat 3.1834836252394 g
- Serving Size 1 1 recipe (2909g)
- Sodium 574.022047454963 mg
- Sugar 280.709491816697 g
- Trans Fat 1.86026914087956 g
- Calories 1617 calories
Step-by-step
- In a large pot, add water or vegetable stock and bring to a boil on medium - high heat.
- In the meanwhile, preheat medium non-stick skillet on low - medium heat and spray with cooking spray or brush with olive oil (recommended if using Ozeri skillet).
- Add onions and garlic; saute until translucent, stirring occasionally.
- Add carrots and celery; cook for 5 more minutes, stirring occasionally.
- Transfer to a boiling pot along with diced tomatoes, quinoa, potatoes and salt.
- Bring to a boil, reduce heat to low, cover and cook for 15 minutes.
- Turn off heat and add basil, corn and spinach.
- Stir and season with ground black pepper to taste.
- Add herbs when soup cools down a bit or in individual plates.
- Serve hot.
Quinoa absorbs liquid continuously during prolonged hot holding, meaning a pot held above 140 degrees Fahrenheit for hours will eventually break down the seed's delicate germ into a pasty, thick porridge rather than maintaining distinct, suspended grains. Raw spinach added at the very end of cooking retains its bright green color through residual heat without turning drab and sulfurous, a chemical shift that occurs when chlorophyll is subjected to sustained, rolling boils. Storing this preparation requires rapid chilling; drop the temperature of the pot through an ice-water bath to below 40 degrees Fahrenheit within two hours to inhibit bacterial proliferation before transferring the contents to airtight glass containers. Because potatoes undergo a cellular breakdown called syneresis upon freezing—releasing trapped water and turning spongy when thawed—cooks planning for long-term storage should substitute firm root vegetables like turnips or omit the tubers entirely until the reheating stage. Reheat individual portions gently on the stovetop over medium-low heat rather than blasting them in a microwave, stirring frequently to distribute the heavy quinoa particles that inevitably settle to the bottom of the vessel.
