Warm Monsoon Protein-Packed Quinoa SoupVeg
Warm up your rainy days with this comforting and healthy vegetable quinoa soup. Packed with protein-rich quinoa, fiber, and immunity-boosting vegetables like spinach, carrots, and mushrooms, this light yet filling bowl is perfect for cozy evenings. Enhanced with ginger, garlic, and a savory blend of soy and sriracha, every sip offers a balanced, aromatic, and nutritious flavor experience that supports digestion and keeps you feeling energized throughout the monsoon season.
Ingredients
1 cup Quinoa
1 cup Water
2 tbsp Oil
1 tbsp Ginger (chopped)
1 tbsp Garlic (chopped)
1 Green Chilli (finely chopped)
1 cup Mushrooms
Vegetables: 1/2 cup (a mix of chopped onions, shredded cabbage, grated carrots, and spinach)
1 medium Tomato (chopped)
1 tsp Black Pepper Powder
1 tsp Red Chilli Flakes
1 tsp Oregano
1 tsp Soy Sauce
Sriracha Sauce: 1 teaspoon
Vegetable Stock (or water): 2 cups
to taste Salt
1 tsp Lemon Juice
Instructions
1
Wash the quinoa thoroughly. Place it in a saucepan with half a cup of water, cover, and cook on a slow flame until the water is absorbed and the quinoa becomes fluffy. Set it aside.
2
Heat two tablespoons of oil in a pan. Add the chopped ginger and garlic, sautéing for about one minute until fragrant.
3
Stir in the chopped green chili and mushrooms, cooking for another minute. Add the remaining vegetables, such as chopped onions, cabbage, grated carrots, and spinach. Sauté on medium heat until the vegetables are slightly softened but still retain a light crunch.
4
Add the chopped tomato to the pan and cook until it softens.
5
Add the black pepper powder, chili flakes, oregano, soy sauce, and sriracha sauce. Mix everything well.
6
Pour in the vegetable stock (or water). Add the cooked quinoa and salt to taste. Allow the soup to simmer for about two minutes.
7
Stir in the vinegar or lemon juice, mix well, and turn off the flame. Serve the soup warm.
Nutrition Facts
2 servings per recipe
