Best Quinoa And Bok Choy Soup Recipes

JALAPEñO-LIME QUINOA AND BOK CHOY

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.

QUINOA AND VEGETABLE SOUP

Steps:

• Heat olive oil and butter in a large pot or Dutch oven over medium heat; cook and stir onion, garlic, carrot, and celery until softened, 5 to 10 minutes. Add parsley, basil, bay leaf, thyme, chicken broth, and tomatoes; bring to a boil. Reduce heat and simmer until heated through, 10 minutes.
• Stir cabbage, kidney beans, and quinoa into the soup. Cover and simmer until quinoa is tender, 30 minutes. Garnish each serving with Parmesan cheese.

QUINOA AND BOK CHOY SOUP

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.