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Quinoa Vegetable Soup

YIELD: Serving 6 to 8


  • 1 tablespoon safflower or canola oil

  • 1 medium yellow onion, finely chopped

  • 2 cloves garlic, finely chopped

  • 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 vegetable or beef broth

  • 1/2 teaspoon fine sea salt

  • 2 tablespoons chopped fresh parsley


  1. In a large sauce pot, heat oil over medium-high heat until hot.

  2. Add onion and garlic and cook until golden and soft, 6 to 8 minutes.

  3. Stir in tomatoes, bell pepper, turnip, quinoa, broth, 2 cups water and salt. Bring to a boil over high heat.

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

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