Quinoa and Spinach Soup

from: Vegetarian Times, January 2009
serves 6


1 medium onion, diced
3 cups low-sodium vegetable broth
3/4 cup quinoa, rinsed
1 14.5-ounce can diced tomatoes with basil, garlic and oregano
10 ounces spinach leaves

1. Coat large saucepan with cooking spray and heat over medium heat. Add onion (and garlic, optional) and saute 5 minutes, or until soft. Stir in broth and 4 cups water and bring to a boil. Add quinoa and reduce heat to medium-low. Cover and simmer 15 minutes.

2. Stir in tomatoes and spinach leaves. Simmer 5 minutes uncovered or until spinach and quinoa are tender. Season with salt and pepper.

Nutritional Data:
138 calories
6 grams protein
1.5 grams total fat (.0 gram saturated fat)
26 grams carbohydrates
0 mg cholesterol
591 mg sodium
4 grams fiber
7 grams sugar

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