Quinoa Chickpea And Spinach Soup Recipes

Steps:

• Sauté onion and garlic for 3 - 5 minutes in the olive oil over medium heat in a large pot.
• Stir in the carrot and spinach, continue to cook for about 2 minutes.
• Add the vegetable broth, chopped tomatoes with their juices, thyme, rosemary and the quinoa. Bring to a low boil, cover and cook for about 15 minutes.
• Add the chickpeas and cook for 5 more minutes, until heated through.
• Before serving, add the lemon juice and stir to combine.

Steps:

• Heat the olive oil in a large pot over medium-high heat. Add the onion, celery, carrots and Cajun seasoning and cook, stirring occasionally, until the vegetables are slightly soft, about 4 minutes.
• Stir in the quinoa, then add the chicken broth, 3 cups water, 1/2 teaspoon salt, and pepper to taste. Partially cover and bring to a simmer, then reduce the heat to medium and cook until the quinoa starts to soften, about 12 minutes. Add the broccoli and cook, uncovered, until just tender, about 5 minutes. Add the chicken and stir to warm through. Season with salt and pepper.
• Ladle the soup into bowls. Top with the sour cream and Cajun seasoning to taste.

Steps:

• Place the quinoa in a fine mesh strainer, and rinse under cold, running water until the water no longer foams. Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.
• Once done, stir in the garbanzo beans, tomatoes, garlic, lime juice, and olive oil. Season with cumin, salt, and pepper. Sprinkle with chopped fresh parsley to serve.

Steps:

• Heat the olive oil in a large, heavy saucepan over medium heat and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, cumin, tomato paste and 1/2 teaspoon salt. Cook, stirring for one to two minutes, until fragrant and the tomato paste has turned a darker color. Add the chickpeas, the stock or water, and the cayenne, and bring to a simmer. Cover, reduce the heat, and simmer 10 minutes.
• Stir in the spinach, a handful at a time, stirring until each addition of spinach wilts. Add salt to taste and simmer uncovered, stirring often, for five minutes. Add lots of freshly ground pepper, taste and adjust salt and cayenne, and serve.

Steps:

• In a small pot, bring broth, dill sprig, lemon peel, and garlic to a boil. Season with salt. Reduce heat and simmer, covered, 10 minutes. Uncover; remove dill sprig and lemon peel. Increase heat to medium-high and add quinoa; cook, stirring occasionally, until tender, 8 to 10 minutes. Remove from heat. Stir in spinach, chopped dill, and lemon juice. Drizzle with oil, season with pepper, and serve.