Ingredients
Scale
- 1 cup quinoa, rinsed and drained
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 bell pepper, diced (any color you prefer)
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 can (14.5 oz) diced tomatoes, with juices
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper, to taste
- 1 cup fresh spinach or kale, chopped
- Juice of 1 lemon (optional, for serving)
- Fresh parsley, chopped (for garnish)
Instructions
- Rinse the quinoa under cold water in a fine-mesh strainer to remove the bitter saponin coating. Set aside to drain.
- In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for an additional minute.
- Add diced carrots and celery, sautéing for another 5 minutes. Then, add bell pepper and zucchini, cooking for another 3-4 minutes until slightly tender.
- Stir in the rinsed quinoa. Pour in the diced tomatoes (with juices) and vegetable broth. Add dried thyme, oregano, and bay leaf, stirring to combine. Bring to a boil, then reduce heat to low and cover. Simmer for 15-20 minutes until quinoa is cooked and has absorbed most of the liquid.
- Remove the bay leaf. Stir in green beans and chopped spinach (or kale), simmering for another 5 minutes until green beans are tender and spinach has wilted. Season with salt and pepper to taste.
- Ladle the soup into bowls. Optionally, squeeze fresh lemon juice over each bowl and garnish with chopped parsley.
Notes
- Customize the soup by adding other vegetables like corn, peas, or sweet potatoes.
- For a heartier version, consider adding beans or lentils.
- Leftovers can be stored in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes