Vegetarian

Quinoa Soup with Spinach and Corn takes 45 minutes to prepare.

Quinoa Soup with Spinach and Corn takes 30 minutes to cook.

Quinoa Soup with Spinach and Corn makes 7 servings.

The ingredients for Quinoa Soup with Spinach and Corn are:

2 tbs. olive oil, divided
1 lb. mushrooms, sliced (use white, Portobello, or a combination)
salt and freshly ground black pepper to taste
1 large red or white onion, chopped
6 cloves garlic, thinly sliced
1 3/4 cups quinoa
8 cups chicken broth
3 cups water
2 cups frozen or fresh corn
12-14 oz. spinach leaves
2 tbs. soy sauce

Here is how you make Quinoa Soup with Spinach and Corn:

Heat 1 tbs. of the oil in a large pot over medium-high heat. Add the mushrooms, season with salt and pepper and cook, stirring often, until the water they release nearly evaporates, about 5 minutes. Reduce heat to medium-low and continue cooking until lightly browned and soft. Remove to a bowl and set aside.Add the remaining oil to the pot and heat to medium. Add the onions, season and cook until soft and browned, about 8 minutes. Add the garlic, cook for 2 minutes more and add the chicken broth. Cover and bring to a boil, then add the quinoa. Reduce heat to low and simmer, covered, for 15 minutes. Uncover and add the water and corn and return to a simmer. Add the spinach leaves a few handfuls at a time. Add the reserved mushrooms and soy sauce. Simmer for a few minutes to blend the flavors, taste for seasoning and add more salt and pepper as needed. Serve as is, or with a poached egg on top.Number of Servings: 7Recipe submitted by SparkPeople user TRAVELNISTA.

The nutritional information for Quinoa Soup with Spinach and Corn is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 289.0

• Total Fat: 9.8 g
• Cholesterol: 5.7 mg
• Sodium: 1,391.5 mg
• Total Carbs: 69.9 g
• Dietary Fiber: 8.4 g
• Protein: 15.7 g