Vegetable Soup with Quinoa Nutritious and Hearty Meal

Ingredients

• 1 cup quinoa, rinsed
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 medium zucchini, diced
• 1 medium bell pepper, diced
• 1 can (14 oz) diced tomatoes, with their juice
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 0.5 teaspoon smoked paprika
• to taste salt and pepper
• 1 cup kale or spinach, chopped
• 1 medium lemon, juiced
• for garnish fresh parsley

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion is translucent (about 3-4 minutes).
2. Add the diced carrots and celery to the pot, cooking for another 5 minutes until slightly softened.
3. Stir in the zucchini and bell pepper, cooking for an additional 3 minutes.
4. Add the rinsed quinoa, diced tomatoes with juice, vegetable broth, thyme, oregano, smoked paprika, salt, and pepper to the pot.
5. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, or until the quinoa and vegetables are tender.
6. Stir in the chopped kale or spinach and cook for an additional 5 minutes until the greens are wilted.
7. Remove the soup from heat and stir in the lemon juice for a bright finish.
8. Taste and adjust seasoning as needed.