WEIGHT LOSS QUINOA RECIPES RECIPES

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TOASTED QUINOA SOUP | RECIPES | WW USA - WEIGHT WATCHERS



Toasted Quinoa Soup | Recipes | WW USA - Weight Watchers image

Toasting quinoa enhances its flavor. This soup is thick and hearty, perfect for cold winter days.

Provided by WEIGHTWATCHERS.COM

Categories     

Total Time 105 minutes

Prep Time 20 minutes

Cook Time 85 minutes

Yield 8 servings

Number Of Ingredients 14

1 cup(s) Uncooked quinoa rinsed
2 Tbsp Olive oil
0.5 cup(s) Uncooked onion(s) diced
4 medium clove(s) Garlic clove(s) sliced
0.5 cup(s) Uncooked carrot(s) small-diced
0.5 cup(s) Uncooked bell pepper(s) small-diced, red
0.5 tsp Kosher salt
1 tsp Rosemary leaves, minced
0.25 tsp Ground cumin
0.5 cup(s) Uncooked potato(es) small-diced, peeled
7 cup(s) Vegetable broth
0.5 cup(s) Uncooked zucchini small-diced
1 Tbsp Fresh lemon juice (or to taste)
0.25 tsp Red pepper flakes (or to taste)

Steps:

  • Preheat oven to 325ºF. Spread quinoa in a thin layer on a rimmed baking sheet; toast in oven until it completely changes color from beige to dark brown, about 30 minutes. Use a spatula to stir it every 10 minutes to toast it evenly and keep edges from burning; set quinoa aside.
  • In a large soup pot, heat oil over medium heat. Add onion, garlic, carrot, bell pepper and a pinch of salt; sweat (cook over low heat, stirring frequently) until all vegetables have softened, 10-12 minutes. Add rosemary and cumin; cook 1-2 minutes until spices bloom (become very aromatic). Add potato, toasted quinoa and vegetable broth; stir.
  • Bring soup to a boil; reduce heat to maintain a simmer, cover and cook until quinoa is tender, about 30 minutes. Add zucchini; cook 5 minutes more. Stir in lemon juice and red pepper flakes.
  • Serving size: 1 c

Nutrition Facts : Calories 63 kcal

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