Festive Quinoa Soup (Printable Version)
A nourishing blend of quinoa, colorful vegetables, and spices creating a vibrant soup.
# What You'll Need:
→ Grains
01 - 3/4 cup quinoa, rinsed
→ Vegetables
02 - 1 tablespoon olive oil
03 - 1 medium onion, diced
04 - 2 cloves garlic, minced
05 - 2 medium carrots, peeled and diced
06 - 2 celery stalks, diced
07 - 1 red bell pepper, diced
08 - 1 medium zucchini, diced
09 - 1 cup cherry tomatoes, halved
10 - 5 cups vegetable broth
11 - 2 cups baby spinach, roughly chopped
→ Spices & Seasonings
12 - 1 teaspoon ground cumin
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon dried thyme
15 - Salt and black pepper, to taste
→ Garnish (optional)
16 - 1/4 cup fresh cilantro or parsley, chopped
17 - Lemon wedges
# How To Make:
01 - Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic; sauté for 2 to 3 minutes until softened.
02 - Add carrots, celery, red bell pepper, and zucchini to the pot. Cook for 5 minutes, stirring occasionally until slightly tender.
03 - Stir in cherry tomatoes, quinoa, ground cumin, smoked paprika, dried thyme, salt, and black pepper.
04 - Pour in vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, or until quinoa is cooked and vegetables are tender.
05 - Stir in baby spinach and cook for 2 minutes until wilted. Adjust seasoning with additional salt and pepper as needed.
06 - Ladle soup into bowls and garnish with fresh cilantro or parsley and a squeeze of lemon juice if desired.
# Expert Advice:
01 -
- It comes together in under an hour yet tastes like you've been tending a pot all day.
- The vegetables stay bright and slightly tender, not mushy or forgettable.
- Quinoa adds a gentle nuttiness and real substance that makes this feel substantial without being heavy.
02 -
- Don't skip rinsing the quinoa—I learned this the hard way, and the difference between bitter and nutty changed everything for me.
- The spinach goes in at the last moment; adding it earlier turns it into an unpleasant brownish shadow rather than the vibrant green element it should be.
03 -
- If your broth is mild, bloom the spices in the hot oil for thirty seconds before adding vegetables to wake them up and deepen their flavor.
- Taste as you season rather than adding everything at once—this soup builds flavor gradually, and you'll find the perfect balance by tasting along the way.