nutritional information

Per Serving :

  • Calories: 138
  • Protein: 6 g
  • Total Fat: 1.5 g
  • Saturated Fat: 0 g
  • Carbohydrates: 26 g
  • Cholesterol: 0 mg
  • Sodium: 591 mg
  • Fiber: 4 g
  • Sugar: 7 g
Vegan Gluten-Free

Quinoa and Spinach Soup

Serves 6

30 minutes or fewer

This satisfying soup gets its thick texture from quinoa, a gluten-free whole grain. Feel free to throw in 2 cups of your favorite frozen vegetables to add flavor and nutrients.
  • 1 medium red onion, diced (1¼ cups)
  • 3 cups low-sodium vegetable broth
  • ¾ cup quinoa, rinsed
  • 1 14.5-oz. can diced tomatoes with basil, garlic, and oregano
  • 10 oz. spinach leaves

1. Coat large saucepan with cooking spray, and heat over medium heat. Add onion, and sauté 5 minutes, or until soft. Stir in broth and 4 cups water, and bring to a boil. Add quinoa, and reduce heat to medium-low. Cover, and simmer 15 minutes.
2. Stir in tomatoes and spinach leaves. Simmer 5 minutes, uncovered, or until spinach and quinoa are tender. Season with salt and pepper, if desired, and serve immediately.

January 2009

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I used can of Tomatoe with garlic and olive oil and then added fresh basil maybe 1.5 tablespoon and used fresh spinach. It's light and very fresh tasting I think you will like it mom. Laurel gave it 5 stars :-) and she ate mostly the spinache but ...

Nathalie - 2014-11-12 03:09:49

Easy nutritious soup. Added carrots, which rounded out the flavor

hrlinmaine - 2011-03-30 19:58:17

Good flavor, but I would recommend adding some salt to taste. We didn't on our first bowls, and the flavors just didn't "pop."

Mark - 2010-05-25 19:52:56

We're trying this recipe for the first time today! It sounds great! We have been waiting for an oppurtunity to use our bag of quinoa. Thanks for the recipe.

Mary and Sam - 2010-03-02 16:16:14

I am going to try a version of this recipe tomorrow! I think it will be a perfect lunch if the weather stays cool.

Jen Leonti - 2009-09-02 13:16:19

This was very simple with a delightfully uncomplicated but interesting flavor. I added shredded carrots and thinly sliced portabello mushrooms which I sauteed with the onions in a little olive oil and finished with 2 Tbsp of white wine which I reduced until the mixture was almost dry. Also reversed the broth and water measures: used 4 cups of regular veggie broth and 3 cups water. This will be a staple soup at our house!

Jacqui - 2011-05-06 21:38:27