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Quinoa Vegetable Soup

Serves 6 to 8
Time 45 min
This colorful quinoa-vegetable soup makes eating well on any night of the week easy. In under an hour, you can have this tasty, satisfying meal on the table. If you don’t have turnips, no problem — swap in whatever root veggies are in your fridge. Make this recipe vegetarian by substituting vegetable broth for beef broth. Want to see how this recipe is made? Watch our how-to video.
Ingredients
  • 1 tablespoon safflower or canola oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 3 Roma tomatoes, chopped
  • 1 red bell pepper, chopped
  • 1 large turnip, peeled and cut into 1/2-inch pieces
  • 1/2 cup quinoa, rinsed and drained
  • 4 cups low-sodium vegetable or beef broth
  • 1/2 teaspoon fine sea salt
  • 2 tablespoons chopped fresh parsley
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Method

In a large saucepot, heat oil over medium-high heat until hot.

Add onion and garlic and cook until golden and soft, 6 to 8 minutes.

Stir in tomatoes, bell pepper, turnip, quinoa, broth, 2 cups water and salt. Bring to a boil over high heat.

Reduce heat to medium-low, cover and cook until quinoa is cooked and vegetables are tender, about 20 minutes. Stir in parsley before serving.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 tablespoon safflower or canola oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 3 Roma tomatoes, chopped
  • 1 red bell pepper, chopped
  • 1 large turnip, peeled and cut into 1/2-inch pieces
  • 1/2 cup quinoa, rinsed and drained
  • 4 cups low-sodium vegetable or beef broth
  • 1/2 teaspoon fine sea salt
  • 2 tablespoons chopped fresh parsley
Shop with Prime

Exclusively for Prime members in select ZIP codes.