Feb 3, 2015
Protein-packed quinoa is the perfect addition to this fresh, brightly flavored, and meatless soup.
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Prep Time: 0 hours 15
Total Time: 0 hours 30
red or white quinoa
3 tbsp. butter
1 tbsp. olive oil
1 tbsp. fennel seeds
can whole peeled tomatoes
lower-sodium chicken or vegetable broth
1/4 c. roasted salted pepitas (pumpkin seeds)
1 tbsp. snipped fresh chives
1/2 tsp. crushed red pepper
- Cook quinoa as label directs.
- In 4-quart saucepan, heat butter and oil on medium until butter melts. Add shallots, garlic, and fennel seeds. Cook 4 to 6 minutes, or until vegetables begin to soften, stirring occasionally. Add tomatoes and broth. Heat to simmering on high. Simmer 15 minutes, stirring occasionally. With immersion or regular blender, purée mixture until smooth. Reheat soup if necessary.
- In medium bowl, combine cooked quinoa, pepitas, chives, and red pepper. Serve soup topped with quinoa mixture.
Video: QUINOA VEGETABLE SOUP | Ramadan Recipe 13 | AZIZA MOHAMMAD #MYHEALTHYRAMADAN
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Date: 04.12.2018, 08:38 / Views: 34455