SUSTAINABLE QUINOA DISHES

MADE FROM SCRATCH

VEGGIE & QUINOA SOUP

WHAT YOU’LL NEED:

3 tablespoons coconut oil
1 medium yellow onion, chopped
3 large carrots, chopped
3 celery stalks, chopped
1 to 2 cups chopped seasonal vegetables, like bell pepper, potatoes, squash or zucchini
6 garlic cloves, minced
½ teaspoon fresh thyme
1 can (14 ounce) diced tomatoes, drained
1 can (14 ounce) diced tomatoes with jalapeno, drained
1 cup Nature’s Intent Organic White Quinoa or 
Organic Roasted Tri Color Quinoa
6 cups vegetable broth
1 teaspoon salt
3 bay leaves
1 teaspoon red pepper flakes
Freshly ground black pepper
1 can (15 ounces) beans or chickpeas, rinsed and drained
1 cup chopped fresh kale
1 teaspoon lemon juice

DIRECTIONS

Warm the coconut oil in a large pot over medium heat. Once the oil is melted, add the chopped onion, carrot, celery, and seasonal vegetables. Cook for about 6-8 minutes until vegetables are soft.

Stir in garlic and thyme. Cook for an additional minute. Pour in the diced tomatoes and cook for a few more minutes, frequently stir vegetables.

Add in quinoa and vegetable broth. Stir in salt, bay leaves and red pepper flakes. Season with ground black pepper. Leave on medium heat, partially cover the pot and maintain a gentle simmer.

Cook for 25 minutes, before adding the beans and kale. Continue simmering for 5 more minutes until kales is soft.

Remove the pot from heat, and add in 1 teaspoon lemon juice and serve.

 

 

Adapted from Cookie and Kate

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