Quinoa and Spinach Soup
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.
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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.
Ingredients
- 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
Preparation
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.
Nutrition Information
- Serving Size Serves 6
- Calories 138
- Carbohydrate Content 26 g
- Cholesterol Content 0 mg
- Fat Content 1 g
- Fiber Content 4 g
- Protein Content 6 g
- Saturated Fat Content 0 g
- Sodium Content 591 mg
- Sugar Content 7 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g