Spring Vegetable Quinoa Minestrone
Try this Spring Vegetable Quinoa Minestrone recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
vegetarian
vegan
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 bay leaves
- 1/2 cup frozen peas
- 3 cloves garlic minced
- 1 tablespoon olive oil
- 1 small white onion diced
- 2 teaspoons italian seasoning
- 1 cup sliced carrots (about 2 medium)
- 1 (28 oz) can diced tomatoes (i used tuttorosso)
- 4 cups water (or vegetable broth)
- 1/4 cup white quinoa (uncooked)
- salt + pepper to taste*
- 1 cup chopped zucchini (1 small or 1/2 of 1 medium)
- 1 1/2 cups chopped asparagus
- 1 packed cup chopped kale (or spinach)
- nutritional yeast (or parmesan) to garnish
- Carbohydrate 5.376535 g
- Cholesterol 0 mg
- Fat 1.02105500036184 g
- Fiber 1.26215000534058 g
- Protein 1.304705 g
- Saturated Fat 0.168427500049962 g
- Serving Size 1 1 - 6 (38g)
- Sodium 19.4608750000072 mg
- Sugar 4.11438499465942 g
- Trans Fat 0.0669362500097985 g
- Calories 34 calories
Heat oil in a large sauce pan over medium-high heat. Add garlic, onions and carrots and cook until starting to brown, about 2 - 3 minutes. Add tomatoes, water, quinoa, spices, bay leaves, salt and pepper and stir to combine. Bring mixture to a boil, then cover and reduce to simmer for 20 minutes.Remove lid and stir in remaining vegetables. Cook for 10 minutes more until asparagus has started to soften, but still has a light crunch.Taste, adjust seasonings as needed and serve immediately. Garnish with nutritional yeast (or cheese) if you want some cheesy flavor.
