This colorful quinoa-vegetable soup makes eating well on any night of the week easy. In under an hour, you can have this tasty, satisfying meal on the table. If you don’t have turnips, no problem — swap in whatever root veggies are in your fridge. Make this recipe vegetarian by substituting vegetable broth for beef broth. Want to see how this recipe is made? Watch our how-to video.
Special Diets:
Ingredients
Method
In a large saucepot, heat oil over medium-high heat until hot.
Add onion and garlic and cook until golden and soft, 6 to 8 minutes.
Stir in tomatoes, bell pepper, turnip, quinoa, broth, 2 cups water and salt. Bring to a boil over high heat.
Reduce heat to medium-low, cover and cook until quinoa is cooked and vegetables are tender, about 20 minutes. Stir in parsley before serving.
Nutritional Info
Serving Size
about 1 cup
Calories
110
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.