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- 1 cup quinoa, rinsed - 1 tablespoon olive oil - 1 onion, diced - 2 cloves garlic, minced - 2 carrots, diced - 2 celery stalks, diced - 1 zucchini, diced - 1 bell pepper (any color), diced - 1 cup green beans, chopped - 4 cups vegetable broth - 1 can (14 oz) diced tomatoes, with juice - 1 teaspoon dried thyme - 1 teaspoon ground cumin - Salt and pepper to taste - Fresh parsley or basil, chopped (for garnish) Gather these fresh ingredients before you start. Each one adds flavor and nutrition to the soup. Quinoa is a key player here. It adds protein and fiber, making the soup filling. The mix of veggies boosts vitamins and minerals. You can use any colorful bell pepper you like. Each one brings a unique taste. The green beans add crunch and bright color. Diced tomatoes bring acidity and sweetness. Don't forget the herbs! Thyme and cumin add depth and warmth to every bite. For a healthy meal, use homemade broth when you can. It has fewer additives than store-bought. This soup is easy to make and tastes great. You can find the full recipe at the end. Enjoy cooking! Start by gathering all your ingredients. This makes cooking easier. For this soup, you need: - 1 cup quinoa, rinsed - 1 tablespoon olive oil - 1 onion, diced - 2 cloves garlic, minced - 2 carrots, diced - 2 celery stalks, diced - 1 zucchini, diced - 1 bell pepper (any color), diced - 1 cup green beans, chopped - 4 cups vegetable broth - 1 can (14 oz) diced tomatoes, with juice - 1 teaspoon dried thyme - 1 teaspoon ground cumin - Salt and pepper to taste - Fresh parsley or basil, chopped (for garnish) Chop your veggies into small, even pieces. This helps them cook at the same time. For quick chopping, use a sharp knife. Hold the knife with one hand and the veggie with the other. Slice, then dice. Keep your fingers tucked in to avoid cuts. Now, heat the olive oil in a large pot over medium heat. This takes about one minute. Add the diced onion and sauté it for about 3-4 minutes. You want it to look clear and soft. Then, stir in the minced garlic for one more minute. Next, add the diced carrots, celery, zucchini, bell pepper, and green beans. Sauté these together for about 5-7 minutes. You want the veggies to start softening, but not mushy. After that, it’s time to add the rinsed quinoa, vegetable broth, diced tomatoes (with juice), dried thyme, and ground cumin. Stir everything well to mix. Bring your mixture to a boil. Once it bubbles, turn the heat down low. Cover the pot and let it simmer for 15-20 minutes. This simmering step is key. It allows the flavors to blend and the quinoa to cook well. To check if it’s done, look for tender veggies and fluffy quinoa. It should smell amazing, too! When ready, season with salt and pepper to taste. Serve hot, and don’t forget to add fresh parsley or basil for a pop of color. For the full recipe, refer to the detailed instructions above. To achieve the right texture with quinoa, rinse it well. This removes bitter saponins and helps it cook evenly. Add the quinoa to your soup about 10 minutes before the end of cooking. This way, it absorbs the flavors without becoming mushy. To ensure your vegetables maintain their flavor, add them in stages. Softer veggies like zucchini should go in later. This keeps them tender yet firm. For root vegetables, like carrots, add them early to allow them to soften. Adding herbs and spices can boost the soup's flavor. Fresh herbs like parsley or basil add brightness. Dried herbs, like thyme and oregano, deepen the taste. Don’t be afraid to experiment with spices like paprika or chili powder for warmth. For garnishes, try a sprinkle of fresh herbs. A drizzle of olive oil adds richness. You can also add a squeeze of lemon for a zesty kick. The best pots for making soup are large stockpots or Dutch ovens. They hold heat well and allow for even cooking. A sturdy wooden spoon helps stir without scratching your pot. Optional kitchen gadgets can make your life easier. An immersion blender lets you puree the soup directly in the pot. A good set of measuring cups ensures you get your ingredients right. {{image_2}} You can easily make this soup vegan. Simply skip any animal products and focus on veggies. Quinoa is naturally gluten-free, making it a perfect base for this dish. You can enjoy it without worry if you follow a gluten-free diet. Feel free to swap in different vegetables based on what you have. Spinach, kale, or sweet potatoes work great. If you have leftovers, get creative! Toss in any extra veggies or grains you have in your fridge. This soup is very forgiving and adapts well. Want some heat? You can adjust the spice with different seasonings. Add crushed red pepper flakes or diced jalapeños for a kick. For a smoky flavor, consider smoked paprika. You can also try adding a dash of hot sauce at the end for a spicy version. To keep your vegetable soup with quinoa fresh, follow these tips: - Cool the soup to room temperature before storing. - Use airtight containers to prevent odors and moisture loss. - Label containers with the date for easy identification. Your soup stays good in the fridge for 3 to 5 days. If you notice any off smell or changes in color, it's best to toss it. Freezing is a great option for long-term storage. Here’s how to do it right: - Divide the soup into smaller portions for easy thawing. - Leave space in containers as the soup will expand when frozen. - Wrap containers in plastic wrap or use freezer bags to avoid freezer burn. When you’re ready to eat the soup, reheat it on the stove over low heat. Stir often to ensure even heating. You can also microwave portions, but add a splash of broth to keep it moist. Pair your soup with these ideas for a complete meal: - Serve with crusty bread or a fresh salad for a satisfying lunch. - Add a dollop of Greek yogurt on top for creaminess without guilt. - Try it with a sprinkle of grated cheese or fresh herbs for an extra kick. These sides enhance the soup's flavors and make your meal fun and filling. For the full recipe, check out the Vibrant Quinoa & Veggie Delight Soup. How to make vegetable soup with quinoa? To make vegetable soup with quinoa, start by heating olive oil in a large pot. Sauté diced onion and minced garlic. Then, add diced carrots, celery, zucchini, bell pepper, and green beans. Cook until the vegetables soften. Next, stir in rinsed quinoa, vegetable broth, diced tomatoes, thyme, and cumin. Bring to a boil, lower the heat, and simmer until the quinoa is cooked. For the full recipe, check the main article. Can I add meat to this soup? Yes, you can add meat to this soup. Chicken or sausage works well. Cook the meat first before adding the vegetables. This adds more protein and flavor. What can I substitute for quinoa? If you want a swap for quinoa, try using rice or bulgur. Both choices will change the texture but still make a hearty soup. Is quinoa good for weight loss? Quinoa is great for weight loss. It has protein and fiber, which helps you feel full. This means you might eat less overall. Can I use frozen vegetables? Absolutely! Frozen vegetables are a time-saver. They are often picked at peak freshness. Just add them straight to the pot, and your soup will still taste great. How to make soup thicker? To thicken your soup, you can mash some of the cooked vegetables. Another method is to add a bit of cornstarch mixed with water. This will give your soup a hearty texture. How long does it take for quinoa to cook in soup? Quinoa usually takes about 15-20 minutes to cook in soup. You’ll know it’s done when it’s soft and the little tails start to show. This blog post guides you in making a healthy vegetable soup with quinoa. We covered the ingredients, cooking steps, and tips for perfecting your soup. You learned about nutritional benefits and storage options, ensuring your meal remains fresh and delicious. Remember, using fresh veggies boosts flavor and health. Feel free to adjust ingredients and spicing to fit your taste. Cooking can be fun and creative, so enjoy the process! Make this soup your own, and share it with family and friends for a comforting meal.

Vegetable Soup with Quinoa

Discover the goodness of Vibrant Quinoa & Veggie Delight Soup! Packed with nutritious vegetables and protein-rich quinoa, this delicious recipe is perfect for a cozy meal. In just 35 minutes, create a colorful dish that's both healthy and satisfying. From sautéing fresh veggies to simmering in flavorful broth, this easy recipe is sure to become a family favorite. Click through to explore the full recipe and brighten up your dinner table today!
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Ingredients
  

1 cup quinoa, rinsed

1 tablespoon olive oil

1 onion, diced

2 cloves garlic, minced

2 carrots, diced

2 celery stalks, diced

1 zucchini, diced

1 bell pepper (any color), diced

1 cup green beans, chopped

4 cups vegetable broth

1 can (14 oz) diced tomatoes, with juice

1 teaspoon dried thyme

1 teaspoon ground cumin

Salt and pepper to taste

Fresh parsley or basil, chopped (for garnish)

Instructions
 

In a large pot, heat olive oil over medium heat.

    Add the diced onion and sauté for about 3-4 minutes until translucent.

      Stir in the minced garlic, cooking for an additional minute until fragrant.

        Add the carrots, celery, zucchini, bell pepper, and green beans to the pot. Sauté for about 5-7 minutes until the vegetables start to soften.

          Add the rinsed quinoa, vegetable broth, diced tomatoes (with juice), dried thyme, and ground cumin. Stir to combine.

            Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let simmer for about 15-20 minutes until the quinoa is cooked and the vegetables are tender.

              Season with salt and pepper to taste.

                Serve hot, garnished with chopped fresh parsley or basil for a burst of color and freshness.

                  Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 6 servings