QUINOA VEGETABLE SOUP
This healthy homemade vegetable soup recipe is full of veggies, kale and quinoa. It's easy to make and good for you, too! This soup makes great leftovers. It's gluten free and vegan, as long as you don't top it with optional Parmesan cheese. Recipe yields 4 to 6 servings of soup.
Provided by Cookie and Kate
Categories Soup
Time 1h
Number Of Ingredients 19
Steps:
- Warm the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and a pinch of salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
- Add the garlic and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.
- Pour in the quinoa, broth and the water. Add 1 teaspoon salt, 2 bay leaves and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
- Cook for 25 minutes, then remove the lid and add the beans and the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.
- Remove the pot from heat, then remove the bay leaves. Stir in 1 teaspoon lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. (You might need up to 1/2 teaspoon more salt, depending on your vegetable broth and your personal preferences.) Divide into bowls and top with grated Parmesan if you'd like.
Nutrition Facts : Calories 280 calories, Sugar 9.2 g, Sodium 1019.4 mg, Fat 10.3 g, SaturatedFat 1.4 g, TransFat 0 g, Carbohydrate 40.8 g, Fiber 8.9 g, Protein 9 g, Cholesterol 0 mg
CHICKEN AND QUINOA SOUP
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large pot over medium-high heat. Add the onion, celery, carrots and Cajun seasoning and cook, stirring occasionally, until the vegetables are slightly soft, about 4 minutes.
- Stir in the quinoa, then add the chicken broth, 3 cups water, 1/2 teaspoon salt, and pepper to taste. Partially cover and bring to a simmer, then reduce the heat to medium and cook until the quinoa starts to soften, about 12 minutes. Add the broccoli and cook, uncovered, until just tender, about 5 minutes. Add the chicken and stir to warm through. Season with salt and pepper.
- Ladle the soup into bowls. Top with the sour cream and Cajun seasoning to taste.
JALAPEñO-LIME QUINOA AND BOK CHOY
This one pot side dish is perfect for spice lovers. The jalapeño infuses into the quinoa as it cooks, and the lime balances out the spiciness, providing a fresh and tangy flavor. Stir in some bok choy at the end to get some healthy greens! Recipe developed by Food Network Kitchen.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add 1 each minced garlic clove and jalapeño; cook 1 minute. Add 1 1/4 cups water, 3/4 cup tricolor quinoa and 1/2 teaspoon kosher salt. Bring to a boil, reduce to a simmer, cover and cook until tender, 12 to 15 minutes. Remove from the heat and set aside, covered, 10 minutes. Stir in 1 pound thinly sliced baby bok choy and the zest and juice of 1/2 lime.
TERIYAKI SALMON QUINOA BOWLS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the quinoa as the label directs. Meanwhile, whisk 1/3 cup each soy sauce and mirin with three-quarters of the garlic, the ginger and honey in a medium bowl. Add the salmon and turn to coat. Let marinate at room temperature, 15 minutes.
- Stir the scallions and the remaining 2 tablespoons soy sauce into the quinoa. Cover and set aside.
- Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons vegetable oil. Add the bok choy and cook until the leaves start wilting, 3 to 4 minutes. Add the remaining garlic and the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Add the remaining 2 tablespoons mirin and the lemon zest; toss to coat. Transfer the vegetables to a bowl.
- Wipe out the skillet and increase the heat to high. Add the remaining 1 tablespoon vegetable oil. Add the salmon and about one-third of the marinade to the skillet (discard the remaining marinade). Cook until the salmon is golden brown and cooked through, 3 minutes per side. Top each serving of quinoa with the vegetables, salmon and more scallions. Serve with lemon wedges.
Nutrition Facts : Calories 550, Fat 20 grams, SaturatedFat 2 grams, Cholesterol 80 milligrams, Sodium 992 milligrams, Carbohydrate 45 grams, Fiber 5 grams, Protein 43 grams, Sugar 13 grams
QUINOA AND BOK CHOY SOUP
Make and share this Quinoa and Bok Choy Soup recipe from Food.com.
Provided by dicentra
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot combine garlic, ginger, quinoa, broth, soy sauce vinegar and oil. Bring to a boil over medium high heat. Reduce heat and summer for 15 minutes or until quinoa is tender.
- Stir in mushrooms and simmer, uncovered until mushrooms are tender. Stir in bok choy and onions; simmer for 3-4 minutes or until bok choy is wilted. Season to taste with salt and pepper.
Nutrition Facts : Calories 171.8, Fat 4.6, SaturatedFat 0.6, Sodium 391.4, Carbohydrate 27.2, Fiber 5.1, Sugar 3.1, Protein 7.8
SALMON WITH SESAME-GINGER QUINOA
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 1/2 tablespoon sesame oil in a medium saucepan over medium heat. Add the grated ginger; cook until slightly softened, 1 minute. Add the quinoa; cook, stirring occasionally, until lightly toasted, 2 minutes. Add 1 1/4 cups water and 1/4 teaspoon salt. Bring to a boil, then reduce the heat to medium low. Cover and cook until the water is absorbed and the quinoa is tender, about 12 minutes.
- Add the bok choy, minced jalapeno and half of the scallions to the quinoa. Cook, covered, until the bok choy wilts, about 7 minutes.
- Meanwhile, bring 3/4 cup water, the sliced ginger and sliced jalapeno to a boil in a large skillet over medium heat. Add the salmon. Cover and cook until just cooked through, 5 minutes. Transfer to a plate using a slotted spatula. Stir the soy sauce, lemon juice, remaining scallions and 1 tablespoon sesame oil into the poaching liquid.
- Fluff the quinoa; season with salt. Serve with the salmon; drizzle with the soy sauce mixture and top with the cilantro.
PORK DUMPLING AND BOK CHOY SOUP
As simple as it sounds, plus tasty and healthy too! I make this recipe without wrapping the ground pork into dumpling wraps - cooks up faster and with less carbs that way. This is the recipe that got my daughter hooked on bok choy! She asks for this all the time. It is a combination and modification of a couple other recipes I found on food.com. This recipe also freezes very well. I let the soup cool then just add to freezer bags and freeze. It seems great there for several weeks, then I just drop the contents into a pot, heat and serve.
Provided by emcquaid
Categories Pork
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- PREPARE THE BROTH USING THE FIRST 8 INGREDIENTS.
- Chop the onion and garlic in the food processor.
- Fry the onion and garlic in the oil.
- Add the stock, salt, pepper and soy sauce.
- Rinse Bok Choy, chop leaves off and add stems to soup.
- Simmer 5 minutes.
- Chop the leaves and add to the soup.
- Simmer for another 2 minutes.
- PREPARE THE PORK DUMPLINGS USING REMAINING INGREDIENTS.
- Mix all dumpling ingredients in a bowl.
- You may wrap spoonfuls of the pork mixture into dumpling wrappers, or just drop spoonfuls of pork mixture into simmering broth.
- Add dumplings to simmering broth.
- Simmer another 10 minutes.
Nutrition Facts : Calories 207.2, Fat 15.3, SaturatedFat 5, Cholesterol 64.2, Sodium 709.9, Carbohydrate 5.2, Fiber 0.8, Sugar 1.2, Protein 12.1
CHICKEN AND BOK CHOY SOUP
I make this with Shanghai Bok Choy, a smaller Bok Choy than the regular one with light green ribs rather than the white ribs. If you have Bok Choy in a Chinese restaurant, they tend to slice it lengthways and cook the whole thing at once. I decided to cook the ribs and leaves separately and accidentally came up with this recipe because I was distracted after adding the ribs. I found that by overcooking the ribs slightly, they take on an almost buttery flavour, a nice contrast to the freshness of the leaves. I make this with Easy Prep Vegetable Stock (Recipe #247153). One serving of this soup contains quite a lot of protein and is suitable for South Beach or Sure Slim weight loss programmes.
Provided by RonaNZ
Categories Clear Soup
Time 27m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Chop the onion and garlic in the food processor.
- Fry the onion and garlic in the oil.
- Chop the chicken breast into cubes and then add to the food processor and pulse to get ground/minced chicken. Alternatively, you can buy chicken mince and chop the onion finely. I like to know what has gone into my chicken mince!
- Add to the onion and stir to brown the chicken.
- Add the vegetable stock (you could use chicken stock if you have it), a good pinch of salt, grind of pepper and the soy sauce.
- Twist the leaves off the Bok Choy (I find that easier and quicker than chopping them).
- Rinse any dirt off the ribs and chop coarsely. Add to the soup.
- Simmer for 10 minutes.
- Roughly chop the leaves and add to the soup.
- Simmer for another 2 minutes.
- Serve.
Nutrition Facts : Calories 232.6, Fat 12.9, SaturatedFat 3.1, Cholesterol 64, Sodium 388.9, Carbohydrate 5.8, Fiber 1.7, Sugar 2.6, Protein 23.4
BOK CHOY QUINOA SALAD WITH MISO DRESSING
Make and share this Bok Choy Quinoa Salad With Miso Dressing recipe from Food.com.
Provided by dicentra
Categories < 15 Mins
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl combine quinoa and bok choy.
- In a small bowl, combine remaining ingredients. Add to quinoa and toss gently to combine. Let stand at least 10 minutes before serving.
Nutrition Facts : Calories 172.8, Fat 5.8, SaturatedFat 0.6, Sodium 328.3, Carbohydrate 24.7, Fiber 4.3, Sugar 2.1, Protein 6.9
EASY CHICKEN QUINOA SOUP
Make and share this Easy Chicken Quinoa Soup recipe from Food.com.
Provided by dicentra
Categories Low Cholesterol
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In large pot, sauté vegetables in oil, 6-8 minutes.
- Stir in quinoa and broth; bring to a boil. Reduce heat and simmer 15-20 minutes or until quinoa is tender.
- Stir in chicken. Simmer, uncovered, for 5 minutes. Season to taste with salt and pepper. Serve sprinkled with parsley.
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VEGETABLE QUINOA SOUP - THE SIMPLE VEGANISTA
From simple-veganista.com
5/5 (6)Total Time 32 minsCategory SoupCalories 184 per serving
- In 5 – 6 quart crockpot, place ingredients in the bottom starting with the carrots and ending with the liquids.
- Set Instant Pot to SAUTE and add the 1 tablespoon olive oil or 1/4 cup water, onion, carrot, and celery, saute for 5 minutes, adding the herbs and garlic powder in the last minute (feel free to skip this step entirely adding everything to the pot and cooking).
- In a large pot or dutch oven, heat 1 tablespoon oil (or 1/4 cup water for water saute), add onions, carrots and celery, saute for 5 minutes.
ASIAN QUINOA WITH BOK CHOY • HIP FOODIE MOM
From hipfoodiemom.com
Reviews 39Servings 4Cuisine AsianCategory Main
- Using a large heavy bottomed saucepan or Dutch oven over medium high heat, add 1 tablespoon of sesame oil. After a minute or so, add the onions, ginger and 1 clove of minced garlic and sauté until the onions begin to get soft and tender.
- Season with salt and add in the quinoa. Stir for a minute or two and pour in the wine and chicken broth. Bring to a boil and then turn the heat to low, cover and simmer for about 15 minutes or until all of the liquid is absorbed and the quinoa is light and fluffy.
- While the quinoa is cooking, using a medium sized non-stick pan over medium high heat, add the remaining 1 tablespoon of sesame oil and add the remaining garlic. Add the bok choy, Chinese cabbage and mushrooms and sauté for about 3 to 4 minutes.
- Remove from the heat and mix the vegetables gently into the cooked quinoa. Season with soy sauce and the crushed red pepper if using. Taste and add a touch more soy sauce if needed. Let cook for another minute. Garnish with the diced green onions and serve immediately.
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