Quinoa Vegetable Soup l Freshly Made | Whole Foods Market

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Serves 6 to 8

Ingredients:
1 tablespoon expeller-pressed canola oil
1 medium onion, finely chopped
2 cloves garlic, minced
3 Roma tomatoes, chopped
1 red bell pepper, chopped
1 large turnip, peeled and cut into 1/2-inch pieces
1/2 cup quinoa, rinsed and drained
4 cups low-sodium beef broth
1/2 teaspoon fine sea salt
2 tablespoons chopped fresh parsley

Method:
In a large saucepot, heat oil over medium-high heat until hot. Add onion and garlic and cook 6 to 8 minutes or until golden and soft. Stir in tomatoes, bell pepper, turnip, quinoa, broth, 1 cup water and salt. Bring to a boil over high heat.

Reduce heat to medium-low, cover and cook 20 minutes or until quinoa is cooked and vegetables are tender. Stir in parsley.

Nutritional Info:
Per Serving: Serving size: about 1 cup, 110 calories (35 from fat), 3.5g total fat, 230mg sodium, 15g carbohydrates, (2 g dietary fiber, 4g sugar), 5g protein.

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