Shanghai Quinoa Vegetable Soup
An Asian-style vegetarian soup that is quick and easy to prepare, packed full of protein, and vitamins.
Yield
8 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | quarts |
vegetable stock
|
*
|
| 3 | cups |
spinach
fresh, chopped |
*
|
| 1 | pound |
stir fry vegetables
frozen bagged |
* |
| 16 | ounces |
kidney beans, canned
one can |
*
|
| 1 | cup |
quinoa
|
*
|
| 1 | tablespoon |
ginger
minced |
*
|
| 1 | tablespoon |
garlic
minced |
*
|
| ⅓ | cup |
soy sauce, sodium reduced
|
*
|
| 2 | tablespoons |
balsamic vinegar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 |
vegetable stock
|
*
|
|
| 3 |
spinach
fresh, chopped |
*
|
|
| 1 |
stir fry vegetables
frozen bagged |
* | |
| 1 |
kidney beans, canned
one can |
*
|
|
| 0 |
quinoa
|
*
|
|
| 1 |
ginger
minced |
*
|
|
| 1 |
garlic
minced |
*
|
|
| 0 |
soy sauce, sodium reduced
|
*
|
|
| 2 |
balsamic vinegar
|
*
|
Directions
Cook the Quinoa separately.
Add all of the other ingredients into a large pot. Bring to the boil over medium-high heat, reduce to a simmer and cook until the vegetables are cooked through to your desired level of doneness.
Add the cooked Quinoa in the last minute of cooking.
Enjoy!!!! I believe ginger really makes this recipe.
