Quinoa Medley Soup

Quinoa Medley Soup 

¾ c. quinoa, uncooked, rinsed

2 1/3 c. water

2 ½ c. broth

1 T. olive oil

1 clove garlic, minced

¼ c. onion, chopped

2/3 c. carrot, peeled, chopped

¾ c. sweet potato, peeled, chopped

1 ¼ c. potato, peeled, chopped

1 t. cumin

3 c. spinach, chopped

1 ½ c. swiss chard, chopped

1 1/3 c. water

¼ t. cayenne pepper

¼ c. lemon juice

2/3 c. cilantro

1 c. great white beans, cooked

Combine rinsed quinoa with 2 1/3 c. water and broth in medium-sized pot. Bring to a boil. Lower heat and simmer for 5-10 minutes. Drain quinoa. Reserve liquid. Set quinoa and liquid to the side. Heat olive oil over medium heat in large pot. Add garlic, onions, carrots, potatoes, sweet potatoes, and cumin. Cook over medium heat for 15 minutes. Add quinoa liquid and simmer for 10 minutes. Add cooked quinoa, spinach, chard, 1 1/3 c. water, cayenne pepper and simmer for 10 minutes, or until all vegetables are tender. Stir in lemon juice, cilantro, and beans. Heat through and enjoy!

*Adapted from Love Soup by Anna Thomas

This soup in one of the newest additions to the Soup Connection CSA . Enjoy!