QUINOA-Vegetable Quinoa Soup

By Unblond1

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup thinly sliced cremini mushrooms, (about 115 g)
• 1 sweet potato, (about 340 g) peeled and diced
• 2 cups chicken or vegetable broth
• 3 cups water
• 1/2 cup quinoa
• 1/2 tsp pepper
• 1/4 tsp salt
• 1 package (142 grams) baby kale
• 1 tbsp red wine vinegar
• chopped fresh parsley, to taste

Details

Servings 4
Adapted from canadianliving.com

Preparation

Step 1

In large saucepan, heat oil over medium heat; cook onion and garlic, stirring occasionally, until softened, about 5 minutes. Add mushrooms; cook, stirring occasionally, until beginning to soften, about 4 minutes.

Stir in sweet potato, water, broth, quinoa, pepper and salt; bring to boil. Reduce heat to medium; cook until quinoa and sweet potatoes are tender, 10 to 12 minutes.

Stir in kale; cook until tender, about 4 minutes. Stir in vinegar and chopped fresh parsley.

Amount Per Serving

Calories 238.6
Total Fat 5.1 g
Saturated Fat 0.7 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.5 g
Cholesterol 0.0 mg
Sodium 604.3 mg
Potassium 359.7 mg
Total Carbohydrate 40.0 g
Dietary Fiber 5.3 g
Sugars 4.7 g
Protein 9.6 g