Made this for supper tonight, very nice, light soup - sort of like a Japanese
soup perhaps.
QUINOA-VEGETABLE SOUP
(SERVES 2)
In a pot, saute 1/4 cup chopped onions in (your favorite saute method).
Add 1 cup chopped carrots and 3 cups vegetable broth. Stir in 1/2 cup quinoa
and 2/3 cup navy beans or other beans (canned or precooked); simmer covered
for 15 minutes. Add 2 cups fresh baby spinach; once wilted, remove from
heat. Serve with a spritz of fresh lemon juice.
Note: I used about 5 med. carrots and 1/2 cup chopped onion and added 1
chopped yellow crookneck squash. I used a 19 oz. can of PROGRESSO cannellini
beans right from the can, no rinsing. I used a bit more quinoa and extra
broth. Its a forgiving recipe to add or subtract from. We had toasted pita
bread along with it.