Quinoa & Vegetable Soup

Serving: 4
Serving Size: 1 cup
3 cups vegetable stock + 2/3 cup vegetable stock for quinoa
¾ cup quinoa, cooked
½ cup green onion, chopped
½ cup roasted red peppers, diced
1 cup broccoli florets, chopped small
1 teaspoon onion powder
1 teaspoon garlic powder
¾ teaspoons sea salt
¼ teaspoon black pepper
1 tablespoon corn starch + 1 tablespoon water, mix to make slurry
Start by cooking the quinoa by boiling 2/3 cup vegetable stock. When boiling, add 1/3 cup of quinoa and simmer. Let simmer until the quinoa absorbs all of the liquid. In another pot, bring 3 cups of vegetable stock to a simmer. Add cornstarch slurry to thicken. Mix, and bring back to a simmer. Add the seasonings and simmer for 5 minutes. Add the rest of the ingredients and simmer for 5 more minutes or until the broccoli is cooked. Serve hot.
Per serving: 120 calories, 1 grams fat, 10 grams protein, 13 grams carbohydrates, 4 grams dietary fiber