Monday Meals: Veggie Quinoa Soup
It’s winter, it’s cold, it’s gray, it’s time to make a pot of soup. This comforting routine doesn’t have to break your healthy living resolutions. Soup is a great opportunity to double up on the veggies, and sneak in extra nutrition in the form of purees, healthy grains and nurishing broth. (My kids have no idea that their favorite chili is full of vitamin-rich pureed sweet potato and red pepper.)
Quinoa is likely already on your healthy foods radar. It is widely hailed as a “superfood.” Quinoa’s full complement of essential amino acids means that it is a complete protein, similar to meat. It is gluten-free, full of fiber and boasts healthy fats, vitamins and antioxidants.
Quinoa is easy to add to soups. Simply stir it into the broth and let it simmer for about 15 minutes. Or do what I do, make a big batch of quinoa early in the week, keep it in the refrigerator and add it to just about anything that needs a tasty nutritional boost.
Let this recipe from Cooking Light inspire you to experiment with quinoa and veggies. Follow the recipe or use it as a great opportunity to clear out the produce drawer of your refrigerator or use up leftover cooked veggies.