Lemony Quinoa And Spinach Soup Food

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LEMONY QUINOA-AND-SPINACH SOUP



Lemony Quinoa-and-Spinach Soup image

Make sure to rinse your quinoa well in cold water before using.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 40m

Number Of Ingredients 8

2 quarts low-sodium chicken broth
1 sprig dill, plus 1/4 cup chopped
3-inch piece lemon peel, plus 1 tablespoon fresh lemon juice
1/2 teaspoon grated garlic
Kosher salt and freshly ground pepper
1/2 cup quinoa, thorougly rinsed
5 cups packed baby spinach
Extra-virgin olive oil

Steps:

  • In a small pot, bring broth, dill sprig, lemon peel, and garlic to a boil. Season with salt. Reduce heat and simmer, covered, 10 minutes. Uncover; remove dill sprig and lemon peel. Increase heat to medium-high and add quinoa; cook, stirring occasionally, until tender, 8 to 10 minutes. Remove from heat. Stir in spinach, chopped dill, and lemon juice. Drizzle with oil, season with pepper, and serve.

LEMONY QUINOA



Lemony Quinoa image

Quinoa is a high-protein, good-for-you grain. It can be substituted for couscous and makes a lovely side dish. This recipe is a crunchy, lemony, healthy dish that can be used as a side or as a light meal.

Provided by Mirelle B

Categories     Side Dish     Grain Side Dish Recipes

Time 25m

Yield 6

Number Of Ingredients 10

¼ cup pine nuts
1 cup quinoa
2 cups water
sea salt to taste
¼ cup fresh lemon juice
2 stalks celery, chopped
¼ red onion, chopped
¼ teaspoon cayenne pepper
½ teaspoon ground cumin
1 bunch fresh parsley, chopped

Steps:

  • Toast the pine nuts briefly in a dry skillet over medium heat. This will take about 5 minutes, and stir constantly as they will burn easily. Set aside to cool.
  • In a saucepan, combine the quinoa, water and salt. Bring to a boil, then reduce heat to medium and cook until quinoa is tender and water has been absorbed, about 10 minutes. Cool slightly, then fluff with a fork.
  • Transfer the quinoa to a serving bowl and stir in the pine nuts, lemon juice, celery, onion, cayenne pepper, cumin and parsley. Adjust salt and pepper if needed before serving.

Nutrition Facts : Calories 147.3 calories, Carbohydrate 21.4 g, Fat 4.8 g, Fiber 2.9 g, Protein 5.9 g, SaturatedFat 0.7 g, Sodium 74.2 mg, Sugar 0.9 g

LEMON CHICKEN SOUP WITH QUINOA



Lemon Chicken Soup With Quinoa image

This delicious and healthy chicken soup has a tangy bonus: lemon juice. It's also very easy to put together and makes a big batch. I like to freeze in individual containers for a quick lunch.

Provided by DeliciousAsItLooks

Categories     Poultry

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
2 cups sliced carrots
2 cups sliced celery
1/2 cup chopped onion
12 cups chicken broth
1 lb chopped boneless skinless chicken breast (raw or cooked)
1/2 cup quinoa, rinsed
6 tablespoons lemon juice (about 3 lemons)
1/2 teaspoon ground black pepper
4 cups chopped fresh Baby Spinach

Steps:

  • In a large pot over medium heat, cook the carrots, celery and onion in the olive oil for about 7 minutes. Add chicken broth, chicken, quinoa, lemon juice and pepper. Bring to a boil, then reduce heat and simmer until quinoa is tender, 20 minutes.
  • Add spinach and cook until tender.

QUINOA, CHICKPEA AND SPINACH SOUP



Quinoa, Chickpea and Spinach Soup image

Make and share this Quinoa, Chickpea and Spinach Soup recipe from Food.com.

Provided by Laka

Categories     Kid Friendly

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 onion, chopped
3 garlic cloves, chopped
2 carrots, finely chopped
250 g spinach, frozen leaves
5 cups vegetable broth, from 1 cube
400 g chopped tomatoes, canned
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
100 g uncooked quinoa, rinsed
250 g chickpeas, drained and rinsed
1/2 lemon, juice of

Steps:

  • Sauté onion and garlic for 3 - 5 minutes in the olive oil over medium heat in a large pot.
  • Stir in the carrot and spinach, continue to cook for about 2 minutes.
  • Add the vegetable broth, chopped tomatoes with their juices, thyme, rosemary and the quinoa. Bring to a low boil, cover and cook for about 15 minutes.
  • Add the chickpeas and cook for 5 more minutes, until heated through.
  • Before serving, add the lemon juice and stir to combine.

Nutrition Facts : Calories 257.7, Fat 6.2, SaturatedFat 0.8, Sodium 265.3, Carbohydrate 43.2, Fiber 8.6, Sugar 5.7, Protein 10.1

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