We Love Quinoa!

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Is it a grain? A seed? A nut?

Nope, the protein-packed QUINOA (pronounced Kin-WA) is actually a variation of a leafy green vegetable-similar to spinach and Swiss chard.  But it’s creamy, almost nutty texture makes it a versatile staple for soups, salads and casseroles.  Brimming with nutrients like magnesium (which can help reduce migraines and blood pressure), riboflavin (which assists energy and metabolism rates) and other antioxidants (that help skin and hair healthy) make for one powerful food source.  Mix with vegetables and you’ve got yourself an uber-satisfying meal that will not only fill you up, but make you feel great too.  Our recipe can easily be tweaked, so experiment with any seasonings or veggies you like.  And be warmed, it makes a HUGE amount that will last you weeks!

Quinoa & Vegetable Soup

6 cups vegetable broth

4 cups water

2 cups organic quinoa, following directions on box

3 cups carrots, chopped

1 1/2 cups celery, chopped

2 1/2 cups regular potatoes, chopped

2 1/2 cups corn

3/4 cup onion, chopped

2 tomatoes, cored and chopped

2 fennel, white and light green parts only, chopped

1 bunch green onions, chopped

2 cayenne pepper, minced

3 tbsps  sea salt

2 tbsps cup black pepper

2 tbsps dried cumin

1 tbsp dried rosemary

  • Combine all ingredients, except quinoa in a large saucepan and bring to a boil.
  • Once it is boiling, reduce to low heat and simmer for 1 hour, uncovered
  • After 1 hour, add quinoa to soup mixture and simmer for an additional 10 minutes.

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