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Chop the carrot, leek, and celery into pieces, set aside.
Chop the cabbage into pieces, set aside.
Pour the water (or stock) into a large cooking pot and bring to a boil. Add the quinoa and boil for 15 to 20 minutes. You’ll know the quinoa is cooked when the little “tail” from the seeds has uncurled itself.
Add the vegetables, garlic and desired seasoning to the same pot which you have just boiled the quinoa in.
Bring back to a boil and cook until the vegetables are soft (approximately 15 minutes).
Serve the soup while still steaming hot, sprinkling some fresh cilantro or celery leaves on top. Enjoy!