Lunch

Quinoa Harvest Soup is for Lunch.

Quinoa Harvest Soup takes 15 minutes to prepare.

Quinoa Harvest Soup takes 50 minutes to cook.

Quinoa Harvest Soup makes 10 servings.

The ingredients for Quinoa Harvest Soup are:

3/4 cup Ancient Harvest Quinoa, dry
1.5 Tbsp canola oil
3 cloves garlic, diced
1 medium sweet onion, diced
2 medium carrots, peeled & chopped
2 medium stalks celery, chopped
1 medium zucchini, chopped
3 cups baby spinach (fresh) roughly chopped
2 cups (1 can) cooked black beans, drained and rinsed
1 28 oz can, diced tomatoes (low sodium if available)
1 carton (4 cups) low sodium organic vegetable broth
1.5 cups water
1 Tbsp hot curry powder
1 Tsp coriander seed, or ground coriander
1 Tsp ground cumin
1 Tbsp ground tumeric
1 Tbsp black pepper
1 Tsp ground cinnamon
0.5 Tsp ground nutmeg
1 Tsp saffron threads

Here is how you make Quinoa Harvest Soup:

In large soup pot, saute onions and garlic on medium heat until onion translucent (about 3-5 mins). Add celery, carrots and zucchini, saute another 5 minutes. Add dry quinoa, black beans, vegetable broth, water, canned diced tomatoes and spices, bring to a boil, then gently simmer uncovered for 20 minutes. Add spinach and simmer another 20 minutes. The longer cooked, the more the flacours come out. Serve topped with a chopped nuts or a tablespoon of fat free plain yogurtServing Size: makes 10, 1.5 cup servingsNumber of Servings: 10Recipe submitted by SparkPeople user PAINES.

The nutritional information for Quinoa Harvest Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 165.6

• Total Fat: 3.7 g
• Cholesterol: 0.0 mg
• Sodium: 153.8 mg
• Total Carbs: 28.3 g
• Dietary Fiber: 7.4 g
• Protein: 6.5 g

The dietary needs meet for Quinoa Harvest Soup is Gluten Free