I remember the first time I heard the word “quinoa.”“Quin-what?!” I asked.
Quinoa, a delicious, slightly nutty grain that contains protein.
Hailed as the “supergrain of the future,” quinoa contains more protein than any other grain. It is considered a complete protein because it contains all eight essential amino acids. (Source)
Today, we are joining Heather’s link party for “Meatless Mondays from A to Z.” Each week, Heather invites bloggers to create delicious, meatless recipes with a featured ingredient. This week’s ingredient is (you guessed it…): Quinoa!
I’ve been feeling a little bit less than 100% lately, and as I went about my usual work week preparations, I was not enthused by the idea of salad for lunch. Soup, on the other hand, sounded terrific.
I recently came across a recipe for Lentil and White Bean Stew, which served as a loose inspiration for this soup. (Side note: I still plan to make the actual stew sometime soon!)
Quinoa and White Bean Soup
- 1/2 cup quinoa (I used a multi-colored blend), rinsed
- 4 cups veggie broth, divided
- 2 cloves garlic, divided
- 1 Tablespoon olive oil
- 4 celery stalks, chopped
- 1 red pepper, chopped
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 can (15oz) white beans
- coarsely chopped baby kale and baby spinach
- salt and pepper, to taste
Combine quinoa, 1/2 cup broth, 3/4 cup water, 1 clove garlic (sliced) in a large saucepan and bring to boil. Lower heat, cover, and simmer until quinoa is cooked, about 15 minutes. Set aside.
Heat olive oil over medium heat. Add chopped celery and pepper and cook until softened, about 5 minutes. Add spices and garlic (minced), and stir until fragrant, about 1 minute. Add white beans and 3 cups of broth. Bring to boil.
Stir in quinoa and greens and stir until greens have wilted. Season with salt and pepper. Spoon into bowls and serve.
Warm and comforting, this soup is just what I needed. It packs in a lot of nutrition, with beans and quinoa for protein and carbs, plus plenty of veggies. I enjoyed it for dinner of Sunday, and I’m looking forward to having it again for lunch over the next few days.
Thanks again to Heather for the quinoa challenge! Head on over to her blog to see more delicious and creative recipes for this amazing little grain.