Lemony Quinoa-and-Spinach Soup

Name: Lemony Quinoa-and-Spinach Soup
Prep time: 10 min
Total time: 40 min
Ingredients: 2 quarts low-sodium chicken broth; 1 sprig dill, plus 1/4 cup chopped; 3-inch piece lemon peel, plus 1 tablespoon fresh lemon juice; 1/2 teaspoon grated garlic; Kosher salt and freshly ground pepper; 1/2 cup quinoa, thorougly rinsed; 5 cups packed baby spinach; Extra-virgin olive oil

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Prep Time: 10 minutes

Total: 40 minutes

Author : Martha Stewart

Ingredients

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2 quarts low-sodium chicken broth1 sprig dill, plus 1/4 cup chopped3-inch piece lemon peel, plus 1 tablespoon fresh lemon juice1/2 teaspoon grated garlicKosher salt and freshly ground pepper1/2 cup quinoa, thorougly rinsed5 cups packed baby spinachExtra-virgin olive oil

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Instructions

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In a small pot, bring broth, dill sprig, lemon peel, and garlic to a boil. Season with salt. Reduce heat and simmer, covered, 10 minutes. Uncover; remove dill sprig and lemon peel. Increase heat to medium-high and add quinoa; cook, stirring occasionally, until tender, 8 to 10 minutes. Remove from heat. Stir in spinach, chopped dill, and lemon juice. Drizzle with oil, season with pepper, and serve.