This Recipe Provided by Bob's Red Mill Natural Foods

Toasted Quinoa Vegetable Soup

posted by 2 years ago


1 cup Organic Quinoa Grain

2 Tbs Water

2 medium Onions, finely diced

3 medium Carrots, finely diced

3 medium Celery Stalks, chopped

2 medium Zucchini, sliced in ½ inch quarters

½ cup Frozen Corn

1 medium Red Bell Pepper, finely diced

4-5 cloves Garlic, minced

2 tsp Sea Salt

10-12 cups Low-Sodium, gluten free Vegetable Broth

1 (28 oz) can diced Tomatoes

1 Tbs Cumin, ground

1 tsp ½ Coriander, ground

1/3 cup fresh Cilantro, chopped

Black Pepper to taste


Heat a heavy skillet or sauté pan over medium heat. Add the quinoa and 2 Tbsp water and stir constantly for 6-8 minutes, or until the moisture evaporates and the quinoa crackles and becomes golden. Transfer the quinoa to a bowl and set aside. Water sauté the onions, carrots, and celery for 10 minutes or until the onions are translucent. Add the zucchini, corn, bell pepper, garlic, and two teaspoons of salt. Sauté three minutes longer, or until juices form. Add the stock, cover and bring to a boil over high heat. Add the toasted quinoa. Cover and simmer over medium-low heat for 10 minutes, stirring occasionally, or until the quinoa is almost tender. Add the tomatoes, cumin and coriander. Simmer uncovered over medium heat for 10 minutes, stirring occasionally, or until the quinoa is tender. Stir in the cilantro. Season the soup to taste with black pepper and more salt, if desired. (Makes about 8 servings.)

tags:  toasted quinoa vegetable soup, soups, bob's red mill, dairy free
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