Lunch

Soup, Vegetable and Quinoa is for Lunch.

Soup, Vegetable and Quinoa takes 45 minutes to prepare.

Soup, Vegetable and Quinoa takes 30 minutes to cook.

Soup, Vegetable and Quinoa makes 14 servings.

The ingredients for Soup, Vegetable and Quinoa are:

2 cups Quinoa, dry
4 T Olive Oil
2 Onions, diced
4 stalks Celery, diced
4 Carrots, diced
4 cloves Garlic, minced
1 T Kosher Salt
2 28oz cans Diced Tomatoes
8 cups Water
2 T Better Than Bouillon Vegetable Base
3 cups Green Beans, trimmed and cut small
2 Summer Squash, diced
2 Zucchini, diced

Here is how you make Soup, Vegetable and Quinoa:

1. Prepare quinoa. First rinse well under cold water. Then bring to a boil with 4 cups water. Boil for 5 minutes, and reduce to a simmer for 15 minutes. Set aside.2. Saute onions, carrots, celery, and garlic in olive oil with kosher salt until beginning to brown.3. Add tomatoes, water, vegetable base, green beans, squash, and zucchini. Simmer for 30 minutes.4. Add quinoa to soup and mix well.Serving Size: Makes 14 2-cup servingsNumber of Servings: 14Recipe submitted by SparkPeople user GLACIALMIKE.

The nutritional information for Soup, Vegetable and Quinoa is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 188.5

• Total Fat: 5.5 g
• Cholesterol: 0.0 mg
• Sodium: 887.2 mg
• Total Carbs: 30.7 g
• Dietary Fiber: 6.3 g
• Protein: 6.3 g

The dietary needs meet for Soup, Vegetable and Quinoa is Vegan