quinoa soup

This Creamy Italian Quinoa Soup is not only amazingly delicious, but it’s also packed with protein, fiber and essential vitamins and antioxidants.&nbsp;

Creamy Italian Quinoa Soup

olive oil

onion

carrots

celery (diced)

garlic

bone broth (chicken broth

chickpeas (drained & rinsed)

tomatoes (undrained)

tomato sauce

Italian seasoning

red pepper flakes

spinach (coarsely chopped)

½ cups half and half (or heavy cream)

Salt and pepper (to taste)

Parmesan cheese (for topping)

Heat oil in a large saucepan or dutch oven over medium-high heat. Add onion, carrots, celery and garlic and season with salt and pepper. Saute, stirring occasionally, for 5-7 minutes or until the vegetables are soft.

Add stock, chickpeas, quinoa, tomatoes, tomato sauce, and Italian seasoning to the pot and stir to combine. Season with salt and pepper. Bring to a boil, reduce heat and simmer, partially covered, for 20-25 minutes.

When ready to serve, stir in spinach and cream. Taste and adjust seasonings as necessary.

Divide into bowls and top with grated Parmesan.

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This Creamy Italian Quinoa Soup is not only amazingly delicious, but it’s also packed with protein, fiber and essential vitamins and antioxidants.

Quinoa and cheese soup recipe made with quinoa, potatoes, cheese, milk, onions, garlic, cumin, oregano, achiote, and topped with cilantro and avocado.

Quinoa And Cheese Soup

white onion (diced, about 1 cup)

cumin

achiote powder

dry oregano

potatoes

quinoa (pre-washed (1 cup = 6 ounces = 170 grams))

water or broth

milk (add more if the soup is too thick)

cilantro

Salt and pepper

Avocado slices

Aji hot sauce

green onions or chives

Quinoa and cheese soup

Heat the oil over medium heat in a large saucepan or soup pot.

Add the onions, garlic, cumin, achiote, oregano, salt and pepper. Mix well and cook until the onions are soft, about 5-8 minutes.

Add the chopped potatoes; mix them in until coated with onions and spices. Continue to cook them for about 5 minutes, stirring occasionally.

Add the water or broth, bring to a boil.

Add the uncooked quinoa, reduce the temperature and cook on low-medium heat until the quinoa and potatoes are tender, about 25-30  minutes. Stir occasionally. For a creamier and thicker consistency you can use a a masher or wooden spoon to crush/mash some of the potatoes.

Add the milk and cheese, stir and cook for another 5 minutes. If the soup consistency is too thick you can add additional milk to get it to your preferred texture.

Remove from the heat. Add the chopped cilantro or parsley, taste and add additional salt/pepper if needed.

Serve the quinoa and cheese soup with diced or sliced avocado and hot sauce to taste.

Tired of the same old soup for dinner? Try this protein-rich and delicious Peruvian Quinoa Soup that will make your meal more exciting and highly satisfying than ever.

Peruvian Quinoa Soup

quinoa

water

onions

garlic (minced

vegetable oil

sralk celery (sliced)

carrot

bell pepper

zucchini (cubed)

tomatoes (diced fresh or canned – undrained)

water or vegetable stock

chili powder

coriander

cayenne (to taste)

oregano

cilantro (for garnish)

Place quinoa and water in a pot (covered) and cook covered on medium-low heat for about 15 minutes until soft.

While the quinoa is cooking place the onions, garlic and vegetable oil in covered soup pot and sauté on medium heat for 5 minutes.

Add celery and carrots to the soup pot and cook an additional 5 minutes, stirring often.

Add the bell pepper, zucchini, tomatoes, and one cup water or vegetable stock to soup pot.

Stir in cumin, chili powder, coriander, cayenne and oregano to soup pot simmer covered for 10 to 15 minutes until vegetables are tender.

Stir in cooked quinoa and salt to taste.

Top with grated cheese and optionally chopped cilantro.

Serve immediately

This soup is incredibly simple to make, protein-packed, and filled with flavor. The nutrient-dense ingredients will nourish your mind, body, and spirit!

onion,

celery,

carrots,

garlic,

cabbage,

turnip

stock

Salt

parsley,

apple cider vinegar

tomatoes peppers

In a medium soup pot, heat oil on low heat. Add onions, carrots, leeks, and celery. Sauté for 5 minutes or until the vegetables begin to soften.

Add the sweet potatoes, turnips, cabbage, cumin and chili powder.  Stir to coat the vegetables with the spices.

Sauté 1 minute until spices are fragrant.

Add stock and quinoa. Bring to a boil. Turn down until just simmering and cook until quinoa is cooked about 15 minutes.

Add parsley and serve garnished with chopped tomatoes or red peppers.

Great recipe! On my visit to Peru, they always served soup with a salsa, so I made a simple one of onion, tomato, jalapeno, and lime to accompany the soup. So good!

I sautéed vegetables in a habanero infused oil 
And added twice the garlic with chopped spinach and 1/4 of rice.  Delicious!! 
Traveling 10 days in Peru this soup brings back great memories.  
Thank you 😊

I found this by Googling a few ingredients that I had to work with.  I was very surprised with the results.  Sweet Potato was one of the ingredients I was looking to use up (I used extra), but I didn't have any carrots.  I also added 1 Cup of extra broth.  Instead of adding the diced tomato as a garnish, I added a can of diced tomatoes with peppers to the soup (tomatoes are not fresh or in season right now).  This was a fast and easy comfort food for this long winter day.  I thought about adding black beans instead of tempeh on the side but maybe next time.

A delicious, easy and comforting slow cooker Italian chicken soup with quinoa

Slow Cooker Italian Chicken Soup

lb. boneless (skinless chicken thighs)

quinoa (rinsed well)

chicken broth

red bell peppers

can petite-diced tomatoes, NOT drained

mozzarella

cheese

parsley

Combine all ingredients in a large slow cooker.

Cover, and cook on “low” for about 7-8 hours, or on high for 3-4 hours.

Remove the chicken from the slow cooker. Shred or dice the meat, return it to the pot, and season with salt and pepper.

Garnish with cheese and parsley and serve.

A healthy spin on classic chicken noodle, this Chicken Quinoa Soup is packed with protein, simple ingredients and cozy flavors. It&#039;s ready to eat in just 30 minutes, and is easy to make in just one pot!

Chicken Quinoa Soup

celery (sliced)

carrots (chopped)

bay leaves

chicken breast ((approx. 2 breasts))

quinoa (rinsed)

chicken broth (plus more as needed)

tsp hot sauce (more

(plus

black pepper

lemon juice

parsley (chopped, for garnish)

Heat oil in a dutch oven or large pot over medium heat, then add the celery, carrots, onion, and garlic; sauté for 5-7 minutes until the veggies soften.

Next, add the bay leaves, chicken, quinoa, chicken broth, hot sauce, and salt and bring the soup to a boil. Then, reduce heat to a simmer and simmer the soup for 30 minutes, or until the chicken is cooked.

Use kitchen tongs to remove the chicken and place it on a cutting board; use two forks to shred it, then place it back into the pot.

Add black pepper, fresh parsley and/or lemon juice to taste and enjoy!

stovetop:

Heat oil in a large skillet over medium heat, then add the celery, carrots and onion and sauté for 7 minutes; add the garlic and sauté for 1 minute; transfer mixture to your slow cooker, along with the bay leaves.

Next, slice each chicken breast into 3 large pieces (this will help it cook at the same speed as the quinoa), then add the chicken to your slow cooker, along with the quinoa, chicken broth, hot sauce, salt, and pepper.

Cook soup on HIGH for approximately 3 hours. Remove the chicken with tongs and shred it, then place it back into the slow cooker. Divide into bowls, then season with lemon juice and fresh parsley (optional). Enjoy!

slow cooker:

Made a few modifications including substituting mushrooms for celery, added fresh thyme and rosemary, a added a little more hot sauce.  Easy and delicious!!!  Shredded a little cheese on top just before serving.  Big hit with my picky husband too!

First off...It has been warmer here too in KC and I am sick of it. Give me my fall weather! And I can't think of any other soup than Chicken Noodle that warms me up, besides this version with quinoa! I love quinoa and my slow cooker so I am making this on Sunday! I can't wait :)

This recipe for chicken, quinoa, and kale soup is easy to make on a weeknight. It&#039;s a delicious, bright, and filling soup that is quick to make and tastes wonderful. It&#039;s got a squeeze of lemon and a dash of turmeric for brightness and a bit of healthy spice.

Chicken Soup with Quinoa and Kale

chicken breast

dry sherry or white wine

chicken stock

turmeric

tsp black pepper

tsp salt

bay leaf

baby kale

lemon

parmesan

Cook chicken and quinoa if needed.

Peel and dice onion and peel and mince the garlic.

In a large pot, add 1 Tablespoon olive oil and heat over medium heat.

Add onions and garlic and sauté over medium heat until onions are translucent.

Add sherry and cook until absorbed (30 seconds - 1 minute).

Add chicken stock, black pepper, salt, turmeric, and bay leaf.

Bring to a boil, then reduce heat to medium-low.

Cover and simmer 30 minutes.

Add the kale, chicken, and pre-cooked quinoa to the soup.

Stir and let the kale wilt. Cook for about 5 minutes. Season the soup with salt and pepper to taste, and squeeze in the juice of one lemon.

Ladle into bowls and grate parmesan over the top of the soup.

Top 7 quinoa soup recipes from across the web

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Top Tags

Creamy Italian Quinoa Soup

Quinoa And Cheese Soup

Peruvian Quinoa Soup

Peruvian Quinoa Soup

Slow Cooker Italian Chicken Soup

Chicken Quinoa Soup

Chicken Soup with Quinoa and Kale

Top 7 quinoa soup recipes from across the web

The most viewed quinoa soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Italian Quinoa Soup

Quinoa And Cheese Soup

Peruvian Quinoa Soup

Peruvian Quinoa Soup

Slow Cooker Italian Chicken Soup

Chicken Quinoa Soup

Chicken Soup with Quinoa and Kale

The most viewed quinoa soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine