Quinoa Nutrition Facts
Quinoa Cooking: 3 Fantastic Soups You Can Create With Quinoa

With quinoa, cooking up tasty and nutritious soups is easy. Quinoa soups are great because they taste good, are fast to prepare, and can be served to both adults and children. Quinoa can be added to any soup, really, and it will bring a creamy consistency and a sweetness to your old favorites. You can serve them as appetizers or as the main entree if you wish.

Quinoa cooking is easy. Here are 5 new recipes you can try to create hearty quinoa soups:

Quinoa Mixed Veggie Soup


1 tbsp vegetable oil
30 ounces vegetable stock
2/3 cup quinoa
3 medium carrots, diced
1 medium potato, diced
2 large tomatoes, finely chopped
1/3 head cabbage, chopped
1 stalk celery, diced
1 small onion finely chopped
1 green bell pepper, cored and chopped
2 cloves crushed garlic
3 1/2 cups water
1/4 cup fresh parsley, chopped
salt and pepper


In a large pot, heat the oil on medium to high heat. Add the quinoa, carrots, potatoes, celery, onion, bell pepper, and garlic and saute for a few minutes until lightly browned. Add the vegetable stock, water, cabbage and tomatoes and bring to a boil. Season with salt and pepper. Turn down the heat and allow the soup to simmer for about 12 to 15 minutes or until the vegetables are tender. Add the fresh parsley on top right before serving the soup.

For a more flavorful soup, substitute water with vegetable stock.

Chunky Chicken Quinoa Soup


1 tbsp. olive oil
3 cups chicken stock
2 cups water
2 cups chicken, cooked and diced
2 cups of diced assorted vegetables like carrots, potatoes, broccoli, celery, etc.)
1 bell pepper, cored and diced
1 onion, chopped
2 cloves garlic, crushed
1 cup quinoa
2 tbsps fresh parsley
salt and pepper


In a large pot, heat the olive oil in medium to high heat. Saute the cooked chicken meat together with the assorted vegetables, quinoa, bell pepper, onion and garlic. When the vegetables are turning brown, pour in the chicken stock and water and bring to a boil. Reduce the heat to a simmer. Add salt and pepper to taste. Let simmer for about 20 minutes. Serve hot with a sprinkling of fresh parsley on top.

This is a great recipe to make use of left over chicken. For a more flavorful broth, substitute chicken broth for water. Use less stock for a thicker consistency.

Sweet Corn and Quinoa Soup


3 cups vegetable or chicken stock
1/2 cup quinoa
1 small carrot finely chopped
1 cup of sweet corn kernels
1/2 cup fresh lemon juice
1 celery, finely chopped
2 cloves garlic, finely chopped
salt and pepper
cayenne pepper


In a large pot, add the stock, quinoa, carrot, onion, carrots, celery, cumin, turmeric and cayenne pepper. Heat in medium to high heat until you bring the mixture to a boil. Turn down the heat and allow to simmer for about 10 minutes. Add the sweet corn and cook for another 5 minutes. Add the lemon juice. Serve hot.


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