Has anyone tried the Quinoa Vegetable Soup from Day 7 of the 30 Day Whole Food Challenge?
After one bowl I’m so stuffed! The great thing about these recipes is you can play around with them. Instead of adding the cabbage from the original recipe, I added 3 diced purple potatoes.
After adding up my grocery receipt, I calculated the entire pot cost me $8.75 to make (not including the spices I already had). Since this recipe makes approx. 5 servings, that equals about $1.75 per serving. Not bad.
• ¼ cup of quinoa, uncooked
• 1 cup of water
• 2 cups of vegetable broth
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 small onion, diced
• 3 cloves garlic, minced
• 3 tomatoes, chopped
• 1 zucchini, chopped
• 1 cup fresh green beans, cut into ¾ inch pieces
• 1 tsp. dried thyme
• 1 tsp. basil
• ¼ tsp. cumin
• Splash of apple cider vinegar
• Salt and black pepper, to taste
Cooking the quinoa
Rinse quinoa under cold water in a fine mesh strainer until the water runs clear.
Cook quinoa in ½ water and ½ vegetable stock to enhance the flavor!
Add quinoa, water and stock to a pot. Bring to a boil for 5 minutes. Turn heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.
Heat ¼ cup of vegetable broth in a stockpot over medium low heat. Sauté the onion, garlic, cumin and celery, until onions are tender(about 5 minutes). Add the zucchini and green beans with another ½ cup of stock and continue to cook for 4 to 5 more minutes, stirring occasionally.
Add the remaining vegetable broth, water, diced tomatoes, carrots, thyme and basil. Reduce the heat to low, cover, and cook until the vegetables are tender, approximately 25 to 30 minutes. Stir in the cooked quinoa and apple cider vinegar. Season with salt and pepper and enjoy!