Loved it! I will increase liquid next time...probably needed it b/c I used yellow potatoes (added at time of zuch.) and they disintegrated in the soup. I did add 1 large carrot in place of the bell pepper and threw in a little celery tops just for fun. Also didn't have vegetable stock so I used 2 small cubes of chicken broth. The only other change I made was to saute the tomatoes with the onions to release a little more of their flavor...oh and I added two cloves of garlic in there as well.
Yummy! I used chicken broth since I didn't have vegetable broth and couldn't bear to use just water. I happily added 1 crushed garlic clover per the suggestion of another review. Don't forget the lemon juice - it balances out the flavors perfectly.
Thanks for the recipe! It was my first exposure to Quinoa. Not sure I'm a fan on quinoa, it was a little thick for me...but the soup base was good.
Great soup! I didn't have fresh tomatoes, so used a can of diced tomatoes with basil, garlic and oregano instead. Other than that, I followed directions exactly. Will make again, for sure! Thanks!
This has become my favorite soup. I use an entire carton of vegetable broth (4 cups) and one can of diced tomatoes including the juice instead of the chopped fresh tomatoes. I also buy pre-washed quinoa to save time. You can substitute ingredients easily in this soup... I many times use a can of black beans instead of the potato and add a dash of hot sauce.
I followed the recipe but in the last five minutes I added a huge handful of fresh spinach, a can of drained cannelini beans and some rotisserie chicken that I chopped up. I wanted extra protein. I then added the cup of broth I had left over so it was a bit more soupy. It still turned out like a stew, but very yummy!
Delicious. Easy and just lovely. I forgot to add the lemon juice at the end, but it still tasted great. I also just threw in an extra cup of broth. Will make this one again!
I got this recipe off Meet the Shannons. Their recipe calls for two corn on the cob broken in half and cooked with the soup. It's absollutely delicious. I love the tangy taste the lemon imparts.
I wasn't paying attention and added too much chicken stock to my quinoa. In an attempt to save the quinoa, I decided that soup was the best option and this recipe was impressive. I had everything, but the zucchini on-hand. The result was an incredible soup that I will definitely make again! Thanks for sharing!
I followed this recipe almost exactly, using water since I didn't have any vegetable broth. I kept the water at the same level by adding more as needed, and I thought I could have probably doubled the amount of salt. I also used about 1/3 cup quinoa instead of 1/2 cup. The end result was excellent but didn't blow me away. It was a lot of work for my busy schedule. Also, my strainer wasn't fine enough and the quinoa got stuck in it, and some when down the drain. I probably won't buy quinoa again since I don't want to buy another strainer just to wash it in. But that's not the recipe's fault.